A) curd formation
B) production of holes in Swiss cheese
C) ripening the cheese
D) providing characteristic flavor and smell
E) Lactic acid bacteria carry out each of these roles in cheese production.
G) B) and E)
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Correct Answer
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A) creation of an anaerobic environment.
B) creation of an anaerobic environment and high heat.
C) exposure to high heat.
D) lethal mutation/destruction of bacterial DNA.
E) increasing pH.
G) None of the above
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Correct Answer
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A) amino acids in food supplements.
B) antibiotics.
C) industrial enzymes.
D) wine.
E) vitamin B12 and riboflavin.
G) A) and D)
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Correct Answer
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A) metabolomics.
B) bioconversion.
C) fermentation.
D) food preservation.
E) biofuel production.
G) C) and D)
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Correct Answer
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A) heating cold food.
B) sterilizing spices.
C) inactivation of Trichinella larvae.
D) killing of insect eggs and larva.
E) prevention of sprouting.
G) B) and D)
Correct Answer
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Correct Answer
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