The tests employed when egg yolk is used as an emulsifying agent in ice cream :
A. Total count, coliforms, fungi and Salmonellae
B. Psychrophiles and yeasts
C. Lactic acid bacteria, yeasts, hyperthermophiles
D. Putrefactive anaerobes and \(\beta\)-haemolytic streptococci
E. Psychrotrophs, yeasts, coliforms and aerobic spore formers
Choose the correct answer from the options given below