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-A-PseudomonasB-P. fragiC-Alcaligenes metalcaligenesD-all of these-D-all of these

Question

APTITUDE CRACK · Accepted Answer

The correct option is  D all of these No answer description is available.

Milk and Milk Products

Q1: 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

For help Students Orientation
Mcqs Questions

Quick Links

Newsletter

Milk and Milk Products

Q1: 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

Solution

For help Students Orientation Mcqs Questions

For help Students Orientation
Mcqs Questions