The unique flavor of yogurt is due to the production of
A) lactic acid and acetaldehyde.
B) casein and alcohol.
C) rennin and coagulated protein.
D) curd and whey.
Correct Answer:
Verified
Q21: Sugar is used in the making of
Q22: Most bacteria are inhibited by a pH
Q23: Most human pathogens grow best at temperatures
Q24: Foods such as acidic fruits are often
Q25: Naturally occurring microbial chemicals may include
A) benzoic
Q27: Soy sauce is made by fermentation of
Q28: S. aureus toxin is
A) heat-stable.
B) an exotoxin.
C)
Q29: The malolactic fermentation of wine is performed
Q30: Which of the following is most likely
Q31: The most prevalent cause of wine spoilage
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