Microbiology: An Introduction
12th Edition
ISBN: 9780321929150
Author: Gerard J. Tortora, Berdell R. Funke, Christine L. Case
Publisher: PEARSON
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Textbook Question
Chapter 28, Problem 4R
Outline the steps in the production of cheese, and compare the production of hard and soft cheeses.
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Chapter 28 Solutions
Microbiology: An Introduction
Ch. 28 - What is industrial microbiology? Why is it...Ch. 28 - How does commercial sterilization differ from...Ch. 28 - Why is a can of blackberries preserved by...Ch. 28 - Outline the steps in the production of cheese, and...Ch. 28 - Beer is made with water, malt, and yeast; hops are...Ch. 28 - Why is a bioreactor better than a large flask for...Ch. 28 - The manufacture of paper includes the use of...Ch. 28 - Describe an example of bioconversion. What...Ch. 28 - Prob. 9RCh. 28 - NAME IT Van Leeuwenhoek was the first to see this...
Ch. 28 - Foods packed in plastic for microwaving are a....Ch. 28 - Acetobacter is necessary for only one of the steps...Ch. 28 - Use the following choices to answer questions 35:...Ch. 28 - The spoilage of canned foods caused by Geobacillus...Ch. 28 - A heat-resistant fungus that causes spoilage in...Ch. 28 - The term 12D treatment refers to a. heat treatment...Ch. 28 - Which one of the following is not a fuel produced...Ch. 28 - Which type of radiation is used to preserve foods?...Ch. 28 - Which of the following reactions is undesirable in...Ch. 28 - Which of the following reactions is an oxidation...Ch. 28 - Which bacteria seem to be most frequently used in...Ch. 28 - Methylophilus methylotrophus can convert methane...Ch. 28 - Faded worn-look denim is produced with cellulase....Ch. 28 - Suppose you are culturing a microorganism that...Ch. 28 - Researchers at the CDC inoculated apple cider with...Ch. 28 - The antibiotic efrotomycin is produced by...
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- Discuss completely the fermentation process involved in yogurt making using powdered milk.arrow_forwardGive at least four types of food processing and explain its processes and applications.arrow_forwardDescribe the various ways by which the physical structure of food affects the course and extent of its spoilage.arrow_forward
- Explain the whole life cycle of the food scraps (from its production to final disposal)arrow_forwarddescribe the production of soy sauce and explain the role of each microorganism in each stage of production.arrow_forwardExplain the role of lactic acid bacteria and yeast in the making of fermented foods.arrow_forward
- Explain the following functional properties indicating the macronutrients which exhibits such functionalities and how they can be applied in food product development. dextrinisation caramelisation preserving gelation denaturation coagulation shortening plasticity aeration retention of moisture gelatinisationarrow_forwardWhat is the purpose of rennin in cheese-making?arrow_forwardexplain about intrinsic and extrinsic factors in food microbiology.arrow_forward
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