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

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

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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
Streptococcus lactis and other lactis are growing together
All of these

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