Jul
16
Milk fermentation?
Filed Under Biology | 3 Comments
Nickname-not-found asked:
what happened to the lactose in the milk when it is fermented?
is it break into glucose and galactose?
MARCUS
what happened to the lactose in the milk when it is fermented?
is it break into glucose and galactose?
MARCUS
Jun
27
Yosho asked:
Bacteria or fungi ripen the solid portion of curdled milk-
Lactic acid bacteria ferment skim milk-
Bacteri ferment cream-
Bacteria ferment low-fat milk-
Microoganisms remove the pulp that covers the cocoa bean-
Bacteria ferment cabbage under anaerobic conditions-
A fungus ferments a mixture of roasted soybeans and wheat-
Yeasts break down sugar and produce carbon dioxide in dough-
Alcohol in fermented fruit juice is converted to actetic acid by bacteria-
Bacteria or fungi ripen the solid portion of curdled milk-
Lactic acid bacteria ferment skim milk-
Bacteri ferment cream-
Bacteria ferment low-fat milk-
Microoganisms remove the pulp that covers the cocoa bean-
Bacteria ferment cabbage under anaerobic conditions-
A fungus ferments a mixture of roasted soybeans and wheat-
Yeasts break down sugar and produce carbon dioxide in dough-
Alcohol in fermented fruit juice is converted to actetic acid by bacteria-
I would really appreciate some help with this question. Thanks!
WILFRED
Mar
18
*Maxx* asked:
CP Biology/ Biochem l: Milk Jug yogurt Lab Prep
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CP Biology/ Biochem l: Milk Jug yogurt Lab Prep
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what is biotechnology?
What is lactic acid fermentation?
what is lactobacillus acidophilus?
what is biopreservation?
what is lac operon?
where do you find it?
what does it do?
what does it have to do with yogurt?
The bacteria that is usede to ferment milk into yogurt today does the job 3 times faster than the same bacteria found in nature, what do you think has been done to the “domestic” forms of this bacteria to get this to happen?
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I am really bad at science and I’m failing already. Please help me, I’m desperate!
ELI