Nester's Microbiology: A Human Perspective
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 4SA
Summary Introduction

To review:

The differences between traditional acidophilus milk and sweet acidophilus milk.

Introduction:

The milk obtained from cow becomes contaminated with various species of lactic acid bacteria during milking and handling. Due to the presence of microorganisms milk change its flavor because lactic acid lower down pH, leading to coagulation of milk proteins. Nowadays, due to the presence of high quality control standards and deliberate addition of strains of lactic acid bacteria milk can produce desirable flavors and textures.

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