Microbiology - Milk and Milk Products
Exercise : Milk and Milk Products - Section 1
- Milk and Milk Products - Section 1
11.
Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as
12.
Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by
13.
Pseudomonas syncyanea produces a
14.
Pseudomonas nigrifaciens in mildly salted butter may cause
15.
Esters like flavors in butter are resulted from the action of
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