Which of the following statements about bacterial contamination in milk is incorrect?
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Question 2 of 5
2. Question
Which type of bacteria is responsible for “stormy fermentation” in milk?
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Question 3 of 5
3. Question
Calculate the percentage increase in bacterial count when milk is drawn into a pail compared to milk directly from the udder, assuming the maximum count for udder milk and the given pail milk count:
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Question 4 of 5
4. Question
Which of the following is NOT a characteristic of lactic acid bacteria (LAB)?
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Question 5 of 5
5. Question
At what acidity percentage does milk typically curdle?
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Dairy Microbiology MCQ
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