Microbiology - Milk and Milk Products - Discussion

Discussion :: Milk and Milk Products - Section 1 (Q.No.7)


A brown color in milk may result from

[A]. Pseudomonas putrefaciens
[B]. the enzymatic oxidation of tyrosine by P. fluorescens
[C]. both (a) and (b)
[D]. S. marcescens

Answer: Option C


No answer description available for this question.

Krishna said: (Dec 17, 2019)  
Can you explain this? I'm not getting this answer.

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