To tell: Why is raw milk not generally used for the production of cheeses? Introduction: Raw milk contains many naturally occurring microbes; some microbes are useful for human body while others can cause potential damage to the health of an individual. The raw milk is pasteurized to remove harmful microbes and extended the shelf life of milk. Cheese is generally produced from pasteurized milk with the help of starter bacteria from Lactobacillus and Lactococcus.

Question

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Answer 1

Question

Chapter 25, Problem 1TMW

Summary Introduction

To tell:

Why is raw milk not generally used for the production of cheeses?

Introduction:

Raw milk contains many naturally occurring microbes; some microbes are useful for human body while others can cause potential damage to the health of an individual. The raw milk is pasteurized to remove harmful microbes and extended the shelf life of milk. Cheese is generally produced from pasteurized milk with the help of starter bacteria from Lactobacillus and Lactococcus.

Expert Solution & Answer

Explanation of Solution

Raw milk is directly taken from an animal source which contains several microorganisms. Raw milk is pasteurized to eliminate harmful microbes and increases the nutrition benefits. Raw milk contains dangerous microbes including the Salmonella, E.coli, and Listeria. These bacteria are responsible for generating several foodborne diseases.

Raw milk is not generally used in the production of cheese because of its negative impacts and shorter shelf life. The harmful bacteria in raw milk affect the health of an individual if it has been taken directly. Cheese and other dairy products are produced from pasteurized milk to increase the shelf life and nutrition benefits of products.

Conclusion

The reason that the raw milk is not used for cheese making is discussed.

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Answer 2

Question

Chapter 25, Problem 1TMW

Summary Introduction

To tell:

Why is raw milk not generally used for the production of cheeses?

Introduction:

Raw milk contains many naturally occurring microbes; some microbes are useful for human body while others can cause potential damage to the health of an individual. The raw milk is pasteurized to remove harmful microbes and extended the shelf life of milk. Cheese is generally produced from pasteurized milk with the help of starter bacteria from Lactobacillus and Lactococcus.

Expert Solution & Answer

Explanation of Solution

Raw milk is directly taken from an animal source which contains several microorganisms. Raw milk is pasteurized to eliminate harmful microbes and increases the nutrition benefits. Raw milk contains dangerous microbes including the Salmonella, E.coli, and Listeria. These bacteria are responsible for generating several foodborne diseases.

Raw milk is not generally used in the production of cheese because of its negative impacts and shorter shelf life. The harmful bacteria in raw milk affect the health of an individual if it has been taken directly. Cheese and other dairy products are produced from pasteurized milk to increase the shelf life and nutrition benefits of products.

Conclusion

The reason that the raw milk is not used for cheese making is discussed.

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Answer 3

Question

Chapter 25, Problem 1TMW

Summary Introduction

To tell:

Why is raw milk not generally used for the production of cheeses?

Introduction:

Raw milk contains many naturally occurring microbes; some microbes are useful for human body while others can cause potential damage to the health of an individual. The raw milk is pasteurized to remove harmful microbes and extended the shelf life of milk. Cheese is generally produced from pasteurized milk with the help of starter bacteria from Lactobacillus and Lactococcus.

Expert Solution & Answer

Explanation of Solution

Raw milk is directly taken from an animal source which contains several microorganisms. Raw milk is pasteurized to eliminate harmful microbes and increases the nutrition benefits. Raw milk contains dangerous microbes including the Salmonella, E.coli, and Listeria. These bacteria are responsible for generating several foodborne diseases.

Raw milk is not generally used in the production of cheese because of its negative impacts and shorter shelf life. The harmful bacteria in raw milk affect the health of an individual if it has been taken directly. Cheese and other dairy products are produced from pasteurized milk to increase the shelf life and nutrition benefits of products.

Conclusion

The reason that the raw milk is not used for cheese making is discussed.

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Answer 4

Question

Chapter 25, Problem 1TMW

Summary Introduction

To tell:

Why is raw milk not generally used for the production of cheeses?

Introduction:

Raw milk contains many naturally occurring microbes; some microbes are useful for human body while others can cause potential damage to the health of an individual. The raw milk is pasteurized to remove harmful microbes and extended the shelf life of milk. Cheese is generally produced from pasteurized milk with the help of starter bacteria from Lactobacillus and Lactococcus.

Expert Solution & Answer

Explanation of Solution

Raw milk is directly taken from an animal source which contains several microorganisms. Raw milk is pasteurized to eliminate harmful microbes and increases the nutrition benefits. Raw milk contains dangerous microbes including the Salmonella, E.coli, and Listeria. These bacteria are responsible for generating several foodborne diseases.

Raw milk is not generally used in the production of cheese because of its negative impacts and shorter shelf life. The harmful bacteria in raw milk affect the health of an individual if it has been taken directly. Cheese and other dairy products are produced from pasteurized milk to increase the shelf life and nutrition benefits of products.

Conclusion

The reason that the raw milk is not used for cheese making is discussed.

Want to see more full solutions like this?

Subscribe now to access step-by-step solutions to millions of textbook problems written by subject matter experts!

Answer 5

Chapter 25, Problem 1TMW

Summary Introduction

To tell:

Why is raw milk not generally used for the production of cheeses?

Introduction:

Raw milk contains many naturally occurring microbes; some microbes are useful for human body while others can cause potential damage to the health of an individual. The raw milk is pasteurized to remove harmful microbes and extended the shelf life of milk. Cheese is generally produced from pasteurized milk with the help of starter bacteria from Lactobacillus and Lactococcus.

Expert Solution & Answer

Explanation of Solution

Raw milk is directly taken from an animal source which contains several microorganisms. Raw milk is pasteurized to eliminate harmful microbes and increases the nutrition benefits. Raw milk contains dangerous microbes including the Salmonella, E.coli, and Listeria. These bacteria are responsible for generating several foodborne diseases.

Raw milk is not generally used in the production of cheese because of its negative impacts and shorter shelf life. The harmful bacteria in raw milk affect the health of an individual if it has been taken directly. Cheese and other dairy products are produced from pasteurized milk to increase the shelf life and nutrition benefits of products.

Conclusion

The reason that the raw milk is not used for cheese making is discussed.

Answer 6

Chapter 25, Problem 1TMW

Summary Introduction

To tell:

Why is raw milk not generally used for the production of cheeses?

Introduction:

Raw milk contains many naturally occurring microbes; some microbes are useful for human body while others can cause potential damage to the health of an individual. The raw milk is pasteurized to remove harmful microbes and extended the shelf life of milk. Cheese is generally produced from pasteurized milk with the help of starter bacteria from Lactobacillus and Lactococcus.

Expert Solution & Answer

Explanation of Solution

Raw milk is directly taken from an animal source which contains several microorganisms. Raw milk is pasteurized to eliminate harmful microbes and increases the nutrition benefits. Raw milk contains dangerous microbes including the Salmonella, E.coli, and Listeria. These bacteria are responsible for generating several foodborne diseases.

Raw milk is not generally used in the production of cheese because of its negative impacts and shorter shelf life. The harmful bacteria in raw milk affect the health of an individual if it has been taken directly. Cheese and other dairy products are produced from pasteurized milk to increase the shelf life and nutrition benefits of products.

Conclusion

The reason that the raw milk is not used for cheese making is discussed.

Answer 7

Chapter 25, Problem 1TMW

Summary Introduction

To tell:

Why is raw milk not generally used for the production of cheeses?

Introduction:

Raw milk contains many naturally occurring microbes; some microbes are useful for human body while others can cause potential damage to the health of an individual. The raw milk is pasteurized to remove harmful microbes and extended the shelf life of milk. Cheese is generally produced from pasteurized milk with the help of starter bacteria from Lactobacillus and Lactococcus.

Answer 8

Expert Solution & Answer

Explanation of Solution

Raw milk is directly taken from an animal source which contains several microorganisms. Raw milk is pasteurized to eliminate harmful microbes and increases the nutrition benefits. Raw milk contains dangerous microbes including the Salmonella, E.coli, and Listeria. These bacteria are responsible for generating several foodborne diseases.

Raw milk is not generally used in the production of cheese because of its negative impacts and shorter shelf life. The harmful bacteria in raw milk affect the health of an individual if it has been taken directly. Cheese and other dairy products are produced from pasteurized milk to increase the shelf life and nutrition benefits of products.

Answer 9

Expert Solution & Answer

Answer 10

Expert Solution & Answer

Answer 11

Conclusion

The reason that the raw milk is not used for cheese making is discussed.

Answer 12

Ch. 25 - Prob. 1TMW Ch. 25 - Prob. 2TMW Ch. 25 - Prob. 1MC Ch. 25 - Prob. 2MC Ch. 25 - Prob. 3MC Ch. 25 - Prob. 4MC Ch. 25 - Prob. 5MC Ch. 25 - Strains of the bacterium Pseudomonas syringae have...Ch. 25 - Prob. 7MC Ch. 25 - Prob. 8MC

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