Ropiness in milk is a spoilage defect caused by the excessive production of exopolysaccharides (EPS) by certain bacteria, which gives the milk a viscous or "ropy" texture. Common culprits include species of Bacillus and Lactococcus. The most direct and often primary source for these bacteria to enter the milk supply is through contamination from the infected udder of the animal.
The primary source of bacteria causing ropiness of milk is :
Asked in Food Safety Officer 2022 · Topic: Bacterial Diseases (Modes of transmission of bacterial infections)
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