Connect With Learnsmart Labs Online Access For Prescott's Microbiology
11th Edition
ISBN: 9781260408997
Author: Joanne Willey
Publisher: Mcgraw-hill Higher Education (us)
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Textbook Question
Chapter 41.5, Problem 1CC
What are the major types of milk fermentations?
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Chapter 41 Solutions
Connect With Learnsmart Labs Online Access For Prescott's Microbiology
Ch. 41.1 - What are some intrinsic factors that influence...Ch. 41.1 - How would the spoilage of bread differ from that...Ch. 41.1 - Why do sausage and other ground meat products...Ch. 41.1 - What extrinsic factors can determine whether food...Ch. 41.2 - MICRO INQUIRY Canned products such as vegetable...Ch. 41.2 - Prob. 1CCCh. 41.2 - What types of chemicals can be used to preserve...Ch. 41.2 - What cellular component does HHP target? What is...Ch. 41.2 - How does nisin function? What bacterial genus...Ch. 41.2 - Prob. 5CC
Ch. 41.2 - What are the major gases involved in MAP? How are...Ch. 41.3 - MICRO INQUIRY What foods are most prone to...Ch. 41.3 - What is the difference between a food-borne...Ch. 41.3 - What practical recommendations regarding food...Ch. 41.3 - Prob. 3CCCh. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - Prob. 1CCCh. 41.4 - Prob. 2CCCh. 41.4 - Prob. 3CCCh. 41.5 - Can you name at least two features that make these...Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What major steps are used to produce cheese? How...Ch. 41.5 - Prob. 4CCCh. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - Prob. 6CCCh. 41 - Prob. 1RCCh. 41 - Prob. 2RCCh. 41 - Prob. 3RCCh. 41 - Prob. 4RCCh. 41 - Prob. 5RCCh. 41 - Prob. 6RCCh. 41 - Prob. 7RCCh. 41 - Compare the sell-by date of a package of hot dogs...Ch. 41 - You are going through a salad line in a cafeteria...Ch. 41 - Keep a record of what you eat for a day or two....Ch. 41 - During cheese production, LAB convert lactose to...Ch. 41 - Prob. 5AL
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- Ex.15B = Determining Culture Purity: Separating Cultures from an Unknown Mixture (p. 137) What is the process for isolating an unknown organism? (you should know what primary and secondary streaks are and why they are used) Ex. 50 = Milk Preservation: Yogurt (p. 455) What species are active and contribute to the different stages of yogurt production? What happens to lactose and casein during the fermentation process? How is this experiment linked to the litmus milk test?arrow_forwardWhat are some of the different products of fermentation?arrow_forwardA. Who is Norman Borlaug? B. What crop and country did he first work with?arrow_forward
- What are the biochemical features and properties of enzymes in fetilization?arrow_forwardUpon what principle does bactofugation depend? Why might its use be desirable in processing milk intended for use in the production of cheese?arrow_forwardWhat causes the formation of the epilimnion, hypolimnion, and thermocline?arrow_forward
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