Nester's Microbiology: A Human Perspective
8th Edition
ISBN: 9780073522593
Author: Denise G. Anderson Lecturer, Sarah Salm, Deborah Allen
Publisher: McGraw-Hill Education
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Chapter 30, Problem 1A
Summary Introduction
To analyze:
The process by which a small cheese producing company in Wisconsin can reduce the cost of disposing of whey and get profit out of it from the viewpoint as a food microbiologist.
Introduction:
Whey is the liquid part that remains after the milk proteins get coagulated by the process of curdling and has been strained. It is obtained as a by-product during the manufacturing of the cheese. It is rich in lactalbumin, immunoglobulins, peptones, protease, lactoglobulin, and serum albumin.
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Chapter 30 Solutions
Nester's Microbiology: A Human Perspective
Ch. 30 - What is the purpose of rennin in cheese-making?Ch. 30 - Prob. 2SACh. 30 - Prob. 3SACh. 30 - Prob. 4SACh. 30 - Prob. 5SACh. 30 - Prob. 6SACh. 30 - Prob. 7SACh. 30 - Prob. 8SACh. 30 - Prob. 9SACh. 30 - How does canning differ from pasteurization? page...
Ch. 30 - Prob. 1MCCh. 30 - Prob. 2MCCh. 30 - Prob. 3MCCh. 30 - Prob. 4MCCh. 30 - Prob. 5MCCh. 30 - Prob. 6MCCh. 30 - Prob. 7MCCh. 30 -
8. Which group of organisms most commonly spoils...Ch. 30 - Prob. 9MCCh. 30 - Canned pickles require less stringent heat...Ch. 30 - Prob. 1ACh. 30 - Prob. 2ACh. 30 - Prob. 1CTCh. 30 -
2. In the production of sauerkraut, a natural...
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