CUSTOM PRESCOTT'S MICROBIOLOGY
11th Edition
ISBN: 9781266032844
Author: WILLEY
Publisher: MCG
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Textbook Question
Chapter 41.5, Problem 1CC
What are the major types of milk fermentations?
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Chapter 41 Solutions
CUSTOM PRESCOTT'S MICROBIOLOGY
Ch. 41.1 - What are some intrinsic factors that influence...Ch. 41.1 - How would the spoilage of bread differ from that...Ch. 41.1 - Why do sausage and other ground meat products...Ch. 41.1 - What extrinsic factors can determine whether food...Ch. 41.2 - MICRO INQUIRY Canned products such as vegetable...Ch. 41.2 - Prob. 1CCCh. 41.2 - What types of chemicals can be used to preserve...Ch. 41.2 - What cellular component does HHP target? What is...Ch. 41.2 - How does nisin function? What bacterial genus...Ch. 41.2 - Prob. 5CC
Ch. 41.2 - What are the major gases involved in MAP? How are...Ch. 41.3 - MICRO INQUIRY What foods are most prone to...Ch. 41.3 - What is the difference between a food-borne...Ch. 41.3 - What practical recommendations regarding food...Ch. 41.3 - Prob. 3CCCh. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - Prob. 1CCCh. 41.4 - Prob. 2CCCh. 41.4 - Prob. 3CCCh. 41.5 - Can you name at least two features that make these...Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What major steps are used to produce cheese? How...Ch. 41.5 - Prob. 4CCCh. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - Prob. 6CCCh. 41 - Prob. 1RCCh. 41 - Prob. 2RCCh. 41 - Prob. 3RCCh. 41 - Prob. 4RCCh. 41 - Prob. 5RCCh. 41 - Prob. 6RCCh. 41 - Prob. 7RCCh. 41 - Compare the sell-by date of a package of hot dogs...Ch. 41 - You are going through a salad line in a cafeteria...Ch. 41 - Keep a record of what you eat for a day or two....Ch. 41 - During cheese production, LAB convert lactose to...Ch. 41 - Prob. 5AL
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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
- What is observed during the addition of acetic acid in milk? Explain your observations by identifying the milk components that were formed.arrow_forwardIn the past, spoiled milk was responsible for a significant proportion of infant's deaths. Why is untreated milk easily spoiled?arrow_forwardWhich of the following is added to facilitate milk curdling duringcheese making?a. lactic acid b. salt c. Lactobacillus d. renninarrow_forward
- In the past, spoiled milk was responsible for a significant proportion of infant deaths. Why is untreated milk easily spoiled?arrow_forwardWhat are diffeent kind of product that can be mode with a milk from dairy farm?arrow_forwardEx.15B = Determining Culture Purity: Separating Cultures from an Unknown Mixture (p. 137) What is the process for isolating an unknown organism? (you should know what primary and secondary streaks are and why they are used) Ex. 50 = Milk Preservation: Yogurt (p. 455) What species are active and contribute to the different stages of yogurt production? What happens to lactose and casein during the fermentation process? How is this experiment linked to the litmus milk test?arrow_forward
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