Question

A yellow color in the creamy layer of milk may be caused by—

• A. Serratia marcescens
• B. Aeromonas hydrophila
• C. Pseudomonas syncyanea
• D. Pseudomonas synxantha

Hint:

Review microbial pigmentation effects in food safety studies.

Answer 1

The Correct Option is D

Yellow pigmentation in the creamy layer of milk is caused by Pseudomonas synxantha. This bacterium produces pigments during its growth, leading to discoloration. Such microbial contamination can affect the sensory quality of milk and indicates poor hygiene during processing or storage.