The most difficult disease agent to destroy in milk is:
a. Salmonella typhi.
b. Coxiella burnetii.
d. Brucella organisms.
e. Corynebacterium diphtheriae.
When the pH in milk is lowered, as in the production of lactic acid, the milk:
b. Forms lumps.
d. Is pasteurized.
Which of the following is not a cultured (fermented) dairy product?
a. Sour cream.
List three laboratory tests performed on milk which indicate its quality and
a. The ___________________________test.
b. The ___________________________ test.
The ___________________________ test.