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-A-PseudomonasB-P. fragiC-Alcaligenes metalcaligenesD-all of these-D-all of these

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D all of these No answer description is available.

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

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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

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