Microbiology with Diseases by Body System Plus MasteringMicrobiology with eText -- Access Card Package (4th Edition)
Microbiology with Diseases by Body System Plus MasteringMicrobiology with eText -- Access Card Package (4th Edition)
4th Edition
ISBN: 9780321918383
Author: Robert W. Bauman Ph.D.
Publisher: PEARSON
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Chapter 25, Problem 1TMW
Summary Introduction

To tell:

Why is raw milk not generally used for the production of cheeses?

Introduction:

Raw milk contains many naturally occurring microbes; some microbes are useful for human body while others can cause potential damage to the health of an individual. The raw milk is pasteurized to remove harmful microbes and extended the shelf life of milk. Cheese is generally produced from pasteurized milk with the help of starter bacteria from Lactobacillus and Lactococcus.

Expert Solution & Answer
Check Mark

Explanation of Solution

Raw milk is directly taken from an animal source which contains several microorganisms. Raw milk is pasteurized to eliminate harmful microbes and increases the nutrition benefits. Raw milk contains dangerous microbes including the Salmonella, E.coli, and Listeria. These bacteria are responsible for generating several foodborne diseases.

Raw milk is not generally used in the production of cheese because of its negative impacts and shorter shelf life. The harmful bacteria in raw milk affect the health of an individual if it has been taken directly. Cheese and other dairy products are produced from pasteurized milk to increase the shelf life and nutrition benefits of products.

Conclusion

The reason that the raw milk is not used for cheese making is discussed.

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Chapter 25 Solutions

Microbiology with Diseases by Body System Plus MasteringMicrobiology with eText -- Access Card Package (4th Edition)

Ch. 25 - Prob. 9MCCh. 25 - Prob. 19MCCh. 25 - Lyophilization in food preservation is by...Ch. 25 - Prob. 1MTFCh. 25 - Prob. 2MTFCh. 25 - Prob. 3MTFCh. 25 - Prob. 4MTFCh. 25 - Prob. 5MTFCh. 25 - Intrinsic factors affecting food spoilage are...Ch. 25 - Prob. 2FIBCh. 25 - Prob. 3FIBCh. 25 - Potable water is allowed to have ________...Ch. 25 - A ________ is a device composed of microbes and...Ch. 25 - Prob. 10FIBCh. 25 - Prob. 1MCh. 25 - Why does the application or recombinant DNA...Ch. 25 - Given what you know about microbial nutrition and...Ch. 25 - Prob. 3CTCh. 25 - Prob. 4CTCh. 25 - Even though water and wastewater undergo...Ch. 25 - Take a critical look at the garbage in all of your...Ch. 25 - Prob. 7CTCh. 25 - Explain why sakesometimes called rice winewould be...Ch. 25 - Prob. 10CTCh. 25 - Prob. 11CTCh. 25 - Suggest why neither the original food involved nor...Ch. 25 - Prob. 13CTCh. 25 - Prob. 14CTCh. 25 - Prob. 1CMCh. 25 - A blogger stated that germs (microorganisms) are...Ch. 25 - Compare human, animal, and plant pathogens that...Ch. 25 - A microbiome is composed of _____. a. single, pure...Ch. 25 - In the environment, nutrients are generally _____....Ch. 25 - Prob. 12MCCh. 25 - Prob. 13MCCh. 25 - Nitrification converts _____. a. organic nitrogen...Ch. 25 - Prob. 15MCCh. 25 - Which of the following diseases is not caused by...Ch. 25 - Of the following characteristics, which would...Ch. 25 - Anammox reactions are ____. a. anaerobic and pan...Ch. 25 - Prob. 6MTFCh. 25 - Modified True/False 1. _____ Biofilms of...Ch. 25 - Prob. 8MTFCh. 25 - Modified True/False 3. __________ Aquatic...Ch. 25 - Prob. 10MTFCh. 25 - Fill in the Blanks 1. Leaching of compounds from...Ch. 25 - Prob. 6FIBCh. 25 - Prob. 7FIBCh. 25 - Prob. 8FIBCh. 25 - Prob. 1VICh. 25 - Prob. 2VICh. 25 - Prob. 8CTCh. 25 - Microbes are found mostly in topsoil, but some are...
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