App Logo

No.1 PSC Learning App

1M+ Downloads
Development of brown color in milk is the due to the action of

APseudomonas syncyanea

BPseudomonas synxantha

CPseudomonas putrefaciens

DBrevibacterium erythrogenes

Answer:

C. Pseudomonas putrefaciens


Related Questions:

Most common type of adulteration in milk is with?
The predominant bacteria of milk that produces lactic acid,which is responsible for the sour taste of milk are the?
Regional office of NDDB for Northern Region is located at
THE BEST ANTIOXIDENT USED TO RETARD OXIDATIVE RANCIDITY OF FAT OR OIL OF FISH IS?
sponification number of butter fat is------