Milk and Milk Products
A brown color in milk may result from

Pseudomonas putrefaciens
S. marcescens
both (a) and (b)
the enzymatic oxidation of tyrosine by P. fluorescens

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Milk and Milk Products
Non bacterial ropiness or sliminess in milk and milk products may be due to the

All of these
stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood.
stringiness due to thin films of casein or lactalbumin during cooling
sliminess resulting from the thickness of the cream

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