Question

Non bacterial ropiness or sliminess in milk and milk products may be due which of the following reasons?

(a) Stringiness due to 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) Cleanliness

This question was addressed to me during an interview for a job.

I want to ask this question from Bacteria topic in portion Micro-organisms in Milk of Dairy Engineering

Answer 1

The correct option is (d) Cleanliness

To explain: Stringiness due to mastitis and in particular by fibrin and leucocytes from the cow’s blood; sliminess resulting from the thickness of the cream and Stringiness due to thin films of casein or lactalbumin during cooling may contribute to non bacterial ropiness in milk.