Question

what is slime formation in milk products? ​

Answer 1

Explanation:

Ropiness occurs in fluid milk when Gram-negative bacteria, typically coliforms, enter the milk after pasteurization, proliferate, and produce large quantities of polysaccharides. These polysaccharides give the milk a slimy, stringy consistency.

Answer 2

Explanation:

Research-article. Slime Formation on Cottage Cheese1 Elliker (2) attributed the slimy-curd defect to contamination of milk from poorly cleaned equipment subsequent to pasteurization. The ropy-milk bacteria, Alcaligenes viscosus and Aerobacter aerogenes, were suggested as causative organisms.