Milk and Milk Products
Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?

Clostridium tyrobutyricum
Clostridium sporogenes
Clostridium herbarum
None of these

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

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

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