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

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

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

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

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