Milk and Milk Products
Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by

Alcaligenes metalcaligenes
Pseudomonas
P. fragi
all of these

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Milk and Milk Products
The acidity may be described as "aromatic" when

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

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