a) Stringiness due to mastitis and in particular by fibrin and leucocytes from the cow’s blood
b) Sliminess resulting from the thickness of the cream
c) Stringiness due to thin films of casein or lactalbumin during cooling
d) Cleanliness
Answer: d
Explanation: Stringiness due to mastitis and in particular by fibrin and leucocytes from the cow’s blood; sliminess resulting from the thickness of the cream and Stringiness due to thin films of casein or lactalbumin during cooling may contribute to non bacterial ropiness in milk.
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