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
The acidity may be described as "aromatic" when

appreciable amounts of volatile fatty acids are produced by Coliform bacteria
Lactic streptococci and aroma forming Leuconostoc species are growing together
All of these
Streptococcus lactis and other lactis are growing together

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