Mastering Microbiology with Pearson eText -- Standalone Access Card -- for Microbiology with Diseases by Taxonomy (5th Edition)
5th Edition
ISBN: 9780134402772
Author: BAUMAN
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Concept explainers
Textbook Question
Chapter 26, Problem 1TMW
Even though microbes are naturally present in raw milk, raw milk is not generally used for the production of cheeses. Why not?
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
What are other food items that are derived from microbial processes? Identify the microorganisms involved in the production of these food microbiological products
What microbes are found in the following foods?
–Country-cured ham
–Dry sausages
–Coffee beans
–Miso
–Poi
–Olives
–San Francisco Sourdough bread
Jams, jellies, preserves, honey, and other foodstuffs with a high sugar content hardly ever become contaminated by bacteria, even when the food containers are left open at room temperature. Why is this?
Chapter 26 Solutions
Mastering Microbiology with Pearson eText -- Standalone Access Card -- for Microbiology with Diseases by Taxonomy (5th Edition)
Ch. 26 - Prob. 1MCCh. 26 - Prob. 2MCCh. 26 - Prob. 3MCCh. 26 - Prob. 4MCCh. 26 - Prob. 5MCCh. 26 - Prob. 6MCCh. 26 - Which of the following is added during water or...Ch. 26 - Prob. 8MCCh. 26 - Prob. 9MCCh. 26 - Prob. 10MC
Ch. 26 - In the environment, nutrients are generally...Ch. 26 - Most chemical elements exist in the environment as...Ch. 26 - In the carbon cycle, microbes convert _______. a....Ch. 26 - Prob. 14MCCh. 26 - In aquatic environments, most microbial life is...Ch. 26 - Prob. 16MCCh. 26 - Of the following characteristics, which would...Ch. 26 - Anammox reactions are _______. a. anaerobic and...Ch. 26 - Prob. 19MCCh. 26 - Prob. 20MCCh. 26 - Match each term with its correct definition. 1. __...Ch. 26 - Prob. 1TFCh. 26 - Prob. 2TFCh. 26 - Prob. 3TFCh. 26 - __ Methane is a gas produced by microbial...Ch. 26 - Prob. 5TFCh. 26 - __ Recalcitrant molecules can be degraded by...Ch. 26 - __ Biofilms of microorganisms form in aquatic...Ch. 26 - __ Cooperation is common among microorganisms...Ch. 26 - ______ Aquatic microorganisms are more prevalent...Ch. 26 - _______ Abyssal organisms are found near shores of...Ch. 26 - Prob. 1FIBCh. 26 - Prob. 2FIBCh. 26 - Prob. 3FIBCh. 26 - Prob. 4FIBCh. 26 - Leaching of compounds from mine tailings often...Ch. 26 - Biogeochemical cycling involves three primary...Ch. 26 - Nitrogen exists primarily as ______ in the...Ch. 26 - Prob. 8FIBCh. 26 - A _________ is a device composed of microbes and...Ch. 26 - Prob. 10FIBCh. 26 - Label the general phases in the carbon cycle.Ch. 26 - Label the processes of the nitrogen cycle.Ch. 26 - Why does the application of recombinant DNA...Ch. 26 - Given what you know about microbial nutrition and...Ch. 26 - Compare the types of alternative fuels that could...Ch. 26 - Prob. 4CTCh. 26 - Even though water and wastewater undergo...Ch. 26 - Take a critical look at the garbage in all of your...Ch. 26 - Prob. 7CTCh. 26 - Prob. 8CTCh. 26 - Explain why sake- sometimes called rice wine-would...Ch. 26 - Inexpensive bulk wines and wines that have been...Ch. 26 - Prob. 11CTCh. 26 - Prob. 12CTCh. 26 - Prob. 13CTCh. 26 - Explain how biosensors might be used for water...Ch. 26 - Prob. 15CTCh. 26 - Using the following terms, fill in the following...Ch. 26 - Even though microbes are naturally present in raw...Ch. 26 - Prob. 2TMWCh. 26 - A blogger stated that germs (microorganisms) are...Ch. 26 - Compare human, animal, and plant pathogens that...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Why can milk become sour due to bacteria even though it has been pasteurized?arrow_forwardSpores and toxin-producing microorganism produce toxins need higher Aw than minimum Aw for microbial growth. How could food industry benefit from this fact?arrow_forwardFood microbiology involves the following, except _______________ . a. fermentationb. western blottingc. HACCPd. yeast removale. spoilagearrow_forward
- What kind of fermentation occurs in the process of making pickles. What microbe is being utilize and energy source? Thank you!arrow_forwardOne such pathogen, Rhizobium radiobacter (formerly known as Agrobacterium tumifaciens), is useful to humans, despite the fact that it can cause widespread damage to crops such as apples and grapes. The reason?arrow_forwardDescribe what the plate in each scenario looks like: A. Bacteria grows on mannitol salt agar and is negative for mannitol fermentation B. Bacteria grows on EMB agar and is positive for lactose fermentation C. Bacteria grows on MacConkey agar and is negative for lactose fermentationarrow_forward
- How is UV radiation a good type of control mechanism against microbial growth? Please explain what happens to the microbe and effects this control causes.arrow_forwardWhat is yeast? Why is it a widely used microbe in food industrial microbiology? What characteristics does it have that makes it a beneficial microbe for wine, bread, juices, and the like? Enumerate the processes it undergoes, products it produces, and interactions with other microbes it has. Provide an example of a food product that makes use of yeast, and how yeast is involved in that production processarrow_forwardMilk is usually pasteurized by a. the high-temperature short-time method c. batch method b. ultrapasteurization d. electrical currentsarrow_forward
- Where do spoilage microorganisms come from? What are some of the most common spoilage microorganisms? Did you have any in your samples? If so, which organism? Can some spoilage microorganism be dangerous? If so, how? Can spoilage microorganisms grow in the refrigerator? How can you prevent your food from spoiling?arrow_forwardIf my cultures are suffering severely due to alkaloid production and accumulation in the medium, how can I overcome this problem?arrow_forwardg. Why is toxicological evaluation important in using microbial rennet for cheese production?arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Intro to Food Microbiology; Author: A professor pressing record;https://www.youtube.com/watch?v=vg8fSmk0dVU;License: Standard youtube license