PRESCOTT'S MICROBIO W/PROCTORIO
11th Edition
ISBN: 9781264731060
Author: WILLEY
Publisher: MCG
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Textbook Question
Chapter 41.5, Problem 3CC
What major steps are used to produce cheese? How is the cheese curd formed in this process?
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Chapter 41 Solutions
PRESCOTT'S MICROBIO W/PROCTORIO
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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- Explain the changes that milk undergoes when suitable starter / inoculum is added to it . How does the end product formed prove to be beneficial for human health ?arrow_forwardWhat is cheese?arrow_forwardWhat is the purpose of adding lemon juice when making guacamole? What does the lemon juice do?arrow_forward
- Ex.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_forwardWhat are the major types of milk fermentations?arrow_forwardWhat could be the Methodology of Yogurt making using powdered milk?arrow_forward
- What are the optimal fermentation conditions for producing succinic acid, citric acid, and lactic acid (conditions in terms of pH, temperature, nutrients (Nitrogen and Phosphorus), and aeration)?arrow_forwardHow do you know a raw potato is alive?arrow_forwardwhat is the physical characteristics (milling degree, whiteness, grain shape, foreign matter, head rice, chalkiness, and moisture content) of rice?arrow_forward
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Intro to Food Microbiology; Author: A professor pressing record;https://www.youtube.com/watch?v=vg8fSmk0dVU;License: Standard youtube license