The effect of lowered pH on the proteins found in dairy products during lactic acid fermentation. Introduction: Fermentation is the process in which the complex food molecules are broken down into simple molecules by the enzymes produced by microorganisms like yeast and bacteria. Fermentation is divided into two types namely, alcoholic fermentation and lactic acid fermentation. The foods like curd, wine, beer, bread, and yogurt are prepared by fermentation.

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Answer 1

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Chapter 10, Problem 47E.5RQ

Summary Introduction

To explain: The effect of lowered pH on the proteins found in dairy products during lactic acid fermentation.

Introduction: Fermentation is the process in which the complex food molecules are broken down into simple molecules by the enzymes produced by microorganisms like yeast and bacteria. Fermentation is divided into two types namely, alcoholic fermentation and lactic acid fermentation. The foods like curd, wine, beer, bread, and yogurt are prepared by fermentation.

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Answer 2

Question

Chapter 10, Problem 47E.5RQ

Summary Introduction

To explain: The effect of lowered pH on the proteins found in dairy products during lactic acid fermentation.

Introduction: Fermentation is the process in which the complex food molecules are broken down into simple molecules by the enzymes produced by microorganisms like yeast and bacteria. Fermentation is divided into two types namely, alcoholic fermentation and lactic acid fermentation. The foods like curd, wine, beer, bread, and yogurt are prepared by fermentation.

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Answer 3

Question

Chapter 10, Problem 47E.5RQ

Summary Introduction

To explain: The effect of lowered pH on the proteins found in dairy products during lactic acid fermentation.

Introduction: Fermentation is the process in which the complex food molecules are broken down into simple molecules by the enzymes produced by microorganisms like yeast and bacteria. Fermentation is divided into two types namely, alcoholic fermentation and lactic acid fermentation. The foods like curd, wine, beer, bread, and yogurt are prepared by fermentation.

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Answer 4

Question

Chapter 10, Problem 47E.5RQ

Summary Introduction

To explain: The effect of lowered pH on the proteins found in dairy products during lactic acid fermentation.

Introduction: Fermentation is the process in which the complex food molecules are broken down into simple molecules by the enzymes produced by microorganisms like yeast and bacteria. Fermentation is divided into two types namely, alcoholic fermentation and lactic acid fermentation. The foods like curd, wine, beer, bread, and yogurt are prepared by fermentation.

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Answer 5

Chapter 10, Problem 47E.5RQ

Summary Introduction

To explain: The effect of lowered pH on the proteins found in dairy products during lactic acid fermentation.

Introduction: Fermentation is the process in which the complex food molecules are broken down into simple molecules by the enzymes produced by microorganisms like yeast and bacteria. Fermentation is divided into two types namely, alcoholic fermentation and lactic acid fermentation. The foods like curd, wine, beer, bread, and yogurt are prepared by fermentation.

Answer 6

Chapter 10, Problem 47E.5RQ

Summary Introduction

To explain: The effect of lowered pH on the proteins found in dairy products during lactic acid fermentation.

Introduction: Fermentation is the process in which the complex food molecules are broken down into simple molecules by the enzymes produced by microorganisms like yeast and bacteria. Fermentation is divided into two types namely, alcoholic fermentation and lactic acid fermentation. The foods like curd, wine, beer, bread, and yogurt are prepared by fermentation.

Answer 7

Chapter 10, Problem 47E.5RQ

Summary Introduction

To explain: The effect of lowered pH on the proteins found in dairy products during lactic acid fermentation.

Introduction: Fermentation is the process in which the complex food molecules are broken down into simple molecules by the enzymes produced by microorganisms like yeast and bacteria. Fermentation is divided into two types namely, alcoholic fermentation and lactic acid fermentation. The foods like curd, wine, beer, bread, and yogurt are prepared by fermentation.

Answer 8

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Ch. 10 - Prob. 1QC Ch. 10 - Prob. 2QC Ch. 10 - Prob. 45E.1RQ Ch. 10 - Explain why it is not advisable to thaw and then...Ch. 10 - Following a Fourth of July picnic lunch of ham,...Ch. 10 - Prob. 46E.1RQ Ch. 10 - Prob. 47E.1RQ Ch. 10 - Prob. 47E.2RQ Ch. 10 - Prob. 47E.3RQ Ch. 10 - Prob. 47E.4RQ

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