Chapter 30, Problem 2SA

Summary Introduction

To review:

The cause for the formation of bluish-green veins in some types of cheese.

Introduction:

Microorganisms are widely used for the production of food commercially. In the dairy industry, lactic acid bacteria, whose end product of the metabolism is lactic acid, and some fungi are employed in order to make fermented milk products, such as yogurt, cheese, and other items. These food products are consumed by the people all over the world as they taste good and are also rich in nutrients.