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

Pseudomonas
all of these
Alcaligenes metalcaligenes
P. fragi

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

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
All of these

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

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

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