Microbiology - Milk and Milk Products - Discussion

Discussion :: Milk and Milk Products - Section 1 (Q.No.1)


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

[A]. stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood.
[B]. sliminess resulting from the thickness of the cream
[C]. stringiness due to thin films of casein or lactalbumin during cooling
[D]. all of the above

Answer: Option D


No answer description available for this question.

Nidhila said: (Jan 11, 2020)  
Milk roppiness is a form of bacterial spoilage in milk that makes the milk highly viscous and sticky.

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