The following steps are required for making cheese.What is the second step,which helps to provide the characteristic flavors and aromas of the cheese?
A) enzymatic coagulation of milk
B) fermentation of curd
C) inoculation with lactic acid bacteria
D) inoculation with Penicillium
E) separation of curds and whey
Correct Answer:
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Q27: Microorganisms themselves are commercial products.Which of the
Q28: Figure 28.2 Q29: You are growing Bacillus subtilis,an aerobic bacterium Q30: All of the following are industrial enzymes Q31: Aseptic packaging utilizes which of the following Q33: Figure 28.2 Q34: Canning preserves food Unlock this Answer For Free Now! View this answer and more for free by performing one of the following actions Scan the QR code to install the App and get 2 free unlocks Unlock quizzes for free by uploading documents
A)through use of aseptic packaging.
B)by
