Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by

Cheese with too low an acidity because of the addition of cream or the

1.	Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by
A.	Pseudomonas
B.	P. fragi
C.	Alcaligenes metalcaligenes
D.	all of these
Answer» E.