Qu Flashcards
1
Q
Natural fermentation (spoilage)?
A
2
Q
Specific fermentation?
A
3
Q
Ropiness..sliminess
A
4
Q
Stringiness
A
5
Q
Sweet curdling
A
6
Q
Zoonotic disease
A
7
Q
Epidemic disease
A
8
Q
The most important bacterial group in milk?
A
9
Q
Fungal group of milk?
A
10
Q
Microorganism acc to their temperature?
A
11
Q
Food divided acc to moisture content to?
A
12
Q
Food divided acc to moisture content to?
A
13
Q
Class of MO acc to O/R?
A
14
Q
Antimicrobial system in raw milk?
A
15
Q
Forms of microbial interaction?
A
