Ropiness in milk can be caused by:
A. Enterobacter aerogenes, Escherichia coli
B. Streptococcus lactis, Lactobacillus casei
C. Pseudomonas Syncyanea, Aeromonas hydrophilia
D. Moraxella, Bacillus
E. Micrococci, Streptococci
Choose the most appropriate answer from the options given below:

Correct option is C

Ropiness in milk is caused by the secretion of extracellular polysaccharides by certain bacteria, which leads to the milk becoming viscous and slimy. The microorganisms that are responsible for causing ropiness in milk include:
· A. Enterobacter aerogenes, Escherichia coli: These bacteria can produce slime and contribute to the development of ropiness in milk due to their ability to produce polysaccharides.
· B. Streptococcus lactis, Lactobacillus casei: These bacteria are involved in the fermentation of milk and can also cause ropiness by producing extracellular polymers.
· E. Micrococci, Streptococci: These bacteria are also associated with milk spoilage and ropiness, with certain Streptococcus species contributing to the slimy texture of milk.
Information Booster:
· Ropiness in milk refers to the slimy or stringy consistency that develops in milk due to the production of extracellular polysaccharides by spoilage microorganisms.
· Common microorganisms responsible for this include Enterobacteriaceae like Enterobacter aerogenes and Escherichia coli, as well as Lactobacillus casei and Streptococcus lactis, which are involved in the fermentation process.
· The Micrococci and Streptococci groups also contribute to ropiness, particularly Streptococcus lactis.
Additional Knowledge - Incorrect Options:
· Pseudomonas Syncyanea and Aeromonas hydrophilia are not typically associated with causing ropiness in milk. They are more often linked to spoilage but do not produce the slimy texture typical of ropiness.