The determination of the kind of fermentation that occurs in traditional fermented foods. Introduction: Traditional fermented foods are made at home on a small scale. It provides all the required nutrients easily and prevents dependence on the market for basic products. Fermented foods are inexpensive and economical. Starter culture is a culture consisting of microorganisms that help in the production of the desired product. This term is generally used for products like yogurt, cheese, and meat. The advantages of starter culture are that its quantity is known, it reduces the ripening time, and removes undesirable microorganisms which make the product safe.

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Answer 1

Question

Chapter 16.3, Problem 3TQ

Summary Introduction

To review:

The determination of the kind of fermentation that occurs in traditional fermented foods.

Introduction:

Traditional fermented foods are made at home on a small scale. It provides all the required nutrients easily and prevents dependence on the market for basic products. Fermented foods are inexpensive and economical. Starter culture is a culture consisting of microorganisms that help in the production of the desired product. This term is generally used for products like yogurt, cheese, and meat. The advantages of starter culture are that its quantity is known, it reduces the ripening time, and removes undesirable microorganisms which make the product safe.

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Answer 2

Question

Chapter 16.3, Problem 3TQ

Summary Introduction

To review:

The determination of the kind of fermentation that occurs in traditional fermented foods.

Introduction:

Traditional fermented foods are made at home on a small scale. It provides all the required nutrients easily and prevents dependence on the market for basic products. Fermented foods are inexpensive and economical. Starter culture is a culture consisting of microorganisms that help in the production of the desired product. This term is generally used for products like yogurt, cheese, and meat. The advantages of starter culture are that its quantity is known, it reduces the ripening time, and removes undesirable microorganisms which make the product safe.

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Answer 3

Question

Chapter 16.3, Problem 3TQ

Summary Introduction

To review:

The determination of the kind of fermentation that occurs in traditional fermented foods.

Introduction:

Traditional fermented foods are made at home on a small scale. It provides all the required nutrients easily and prevents dependence on the market for basic products. Fermented foods are inexpensive and economical. Starter culture is a culture consisting of microorganisms that help in the production of the desired product. This term is generally used for products like yogurt, cheese, and meat. The advantages of starter culture are that its quantity is known, it reduces the ripening time, and removes undesirable microorganisms which make the product safe.

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Answer 4

Question

Chapter 16.3, Problem 3TQ

Summary Introduction

To review:

The determination of the kind of fermentation that occurs in traditional fermented foods.

Introduction:

Traditional fermented foods are made at home on a small scale. It provides all the required nutrients easily and prevents dependence on the market for basic products. Fermented foods are inexpensive and economical. Starter culture is a culture consisting of microorganisms that help in the production of the desired product. This term is generally used for products like yogurt, cheese, and meat. The advantages of starter culture are that its quantity is known, it reduces the ripening time, and removes undesirable microorganisms which make the product safe.

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Answer 5

Chapter 16.3, Problem 3TQ

Summary Introduction

To review:

The determination of the kind of fermentation that occurs in traditional fermented foods.

Introduction:

Traditional fermented foods are made at home on a small scale. It provides all the required nutrients easily and prevents dependence on the market for basic products. Fermented foods are inexpensive and economical. Starter culture is a culture consisting of microorganisms that help in the production of the desired product. This term is generally used for products like yogurt, cheese, and meat. The advantages of starter culture are that its quantity is known, it reduces the ripening time, and removes undesirable microorganisms which make the product safe.

Answer 6

Chapter 16.3, Problem 3TQ

Summary Introduction

To review:

The determination of the kind of fermentation that occurs in traditional fermented foods.

Introduction:

Traditional fermented foods are made at home on a small scale. It provides all the required nutrients easily and prevents dependence on the market for basic products. Fermented foods are inexpensive and economical. Starter culture is a culture consisting of microorganisms that help in the production of the desired product. This term is generally used for products like yogurt, cheese, and meat. The advantages of starter culture are that its quantity is known, it reduces the ripening time, and removes undesirable microorganisms which make the product safe.

Answer 7

Chapter 16.3, Problem 3TQ

Summary Introduction

To review:

The determination of the kind of fermentation that occurs in traditional fermented foods.

Introduction:

Traditional fermented foods are made at home on a small scale. It provides all the required nutrients easily and prevents dependence on the market for basic products. Fermented foods are inexpensive and economical. Starter culture is a culture consisting of microorganisms that help in the production of the desired product. This term is generally used for products like yogurt, cheese, and meat. The advantages of starter culture are that its quantity is known, it reduces the ripening time, and removes undesirable microorganisms which make the product safe.

Answer 8

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Answer 11

Ch. 16.1 - Prob. 1RQ Ch. 16.1 - Prob. 2RQ Ch. 16.1 - Prob. 3RQ Ch. 16.1 - Prob. 4RQ Ch. 16.1 - Prob. 5RQ Ch. 16.1 - Prob. 6RQ Ch. 16.1 - Prob. 7RQ Ch. 16.1 - Prob. 8RQ Ch. 16.1 - Prob. 9RQ Ch. 16.1 - Prob. 10RQ

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