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MIP 300 Module 9 Questions with Verified Answers | A+ Guaranteed
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MIP 300 Module 9 Questions withVerified Answers | A+ Guaranteed
how does salt function in production of sauerkraut - ✔✔draws out water and
inhibits growth of gram negative bacteria and fungi
what ferments the sugars in cabbage in the production of sauerkraut -
✔✔normal microflora
final acidity of sauerkraut - ✔✔1.6-1.8
citric acid is produce from Aspergillus niger, a _____ - ✔✔mold
the mold in citric acid production limits the amount of _____ and ____ available -
✔✔manganese, iron
after the active growth phase in citric acid production, _____ activity increases, and
____ and _____ activity decreases - ✔✔citrate synthase
aconitase, isocitrate hydrogenase
four examples of fermented dairy products - ✔✔buttermilk, cultured sour
cream, yogurt, cheese
, substrates/products in lactic acid production - ✔✔lactose --> glucose --> pyruvate --
> lactic acid
in the first step of chess production, lactic-acid producing _____ ferment lactose,
producing lactic acid - ✔✔bacteria
lactic acid coagulates milk protein, _____, forming the sour curd - ✔✔casein
_____, an enzyme from the calf stomach, can be used to make "sweet" curd -
✔✔rennin
_____ is the liquid portion that remains - ✔✔whey
the longer the cheese is aged, the _____ the acid content and the _____ the water
content. - ✔✔higher, lower
The mold-ripened cheeses are made by adding mold _____ during the ripening process -
✔✔spores
In blue and Roquefort cheeses, _____ mold spores are introduced into the _____ of the
cheese where there is sufficient air for the mold to grow, and it produces
the characteristic streaks seen in the cheese - ✔✔Penecilium, interior
Camembert is made using _____ molds, but in this case, the spores are introduced to
the _____ of the cheese - ✔✔penecilium, outside
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