Rennin is
A) a by- product of bacterial fermentation that enhances the flavor of meat.
B) a fungal product that inhibits bacterial growth.
C) an enzyme used to make cheese.
D) a starter substance for making bread rise.
E) a toxin produced in spoiled food.
Correct Answer:
Verified
Q12: The activity of microbes during fermentation can
Q13: Which of the following methods is used
Q14: Which of the following contains the least
Q15: Which of the following microorganisms associated with
Q16: Which of the following is an antimicrobial
Q18: Which of the following is transmitted by
Q19: All of the following factors would increase
Q20: Sugar and salt act as preservatives by
A)
Q21: Canned food is sterile.
Q22: Which of the following is produced by
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