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

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

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

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