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Fermented by harmless bacteria added after pasteurization?
Sarahmsawyer3554
Yogurt and buttermilk are fermented by a harmless bacteria added after pasteurization to prolong their shelf lives.
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∙ 9y ago
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What is the difference between fermentation and pasteurization?
asteurization is a method of heating milk for example to a high heat (185 or more) in order to quickly kill *all* micro-organisms in it.Fermentation for food (again for milk, but there are other kinds of fermentation) is a method for allowing certain "good" bacteria to grow so that they can begin eating the natural milk sugar (lactose) in milk and turn it into lactic acid (to make yogurt, etc).The bacteria have an optimal temperature for growing (around 115-120 or so)-- too high a heat like the high temp required for pasteurization would kill them. That's why when yogurt is made, any pasteurization or heating-for-extra-thickness will have to happen before the particular yogurt bacteria/starter are added to the milk.
What is added to drinking water to kill the bacteria in it?
Bacteria (usually) can be killed with ordinary soap or diluted cholrine bleach.
Why are additives added to tap water?
to remove harmful bacteria
What substances should be added to a bio reactor to enable bacteria to grow?
Methionine
When a substance is added to solid medium which inhibits growth of unwanted bacteria but permits the growth of wanted bacteria the medium is known as?
selective medium
How is wine and vinegar related?
They are both fermented. Wine is just fermented fruit while vinegar can be just about anything fermented with a few added chemicals.
Is dry white wine a fermented food?
Yes, all wine is from fermented grapes. Dry just means less sugar added.
What is the difference between fermentation and pasteurization?
asteurization is a method of heating milk for example to a high heat (185 or more) in order to quickly kill *all* micro-organisms in it.Fermentation for food (again for milk, but there are other kinds of fermentation) is a method for allowing certain "good" bacteria to grow so that they can begin eating the natural milk sugar (lactose) in milk and turn it into lactic acid (to make yogurt, etc).The bacteria have an optimal temperature for growing (around 115-120 or so)-- too high a heat like the high temp required for pasteurization would kill them. That's why when yogurt is made, any pasteurization or heating-for-extra-thickness will have to happen before the particular yogurt bacteria/starter are added to the milk.
Why are oxygen and baceria added to the water sent to an aeration tank?
Aerobic bacteria breath oxygen as they do their work. These aerobic bacteria are needed to convert the deadly poisonous Ammonia that all fish produce in water, firstly into poisonous Nitrite and then convert the Nitrite into virtually harmless Nitrate.
What are the 7 factors which affect the successful production of yogurt?
the temperature the amount of bacteria added fermentation time acidity regulations the protein levels of the milk different consistencies moisture levels when it is being produced
Why the iodine must be added into the bacteria?
Iodine is added into bacteria so that you can get a clear image when you are looking into the microscope.
What sort of juice comes from fermented malt snd added hops?
An alcoholic drink known as beer.
Is apple cider juice?
Apple cider is from the original pressings of the apples. When it is fermented it becomes hard cider or scrumpy as it is known in the UK and other realms of the crown. Apple juice is usually made from concentrate and can have added flavors or sugar. Juice is usually pasturized to prevent spoilage and any type of fermentation. When certain strains of bacteria are added it becomes vinegar.
What is added to drinking water to kill the bacteria in it?
Bacteria (usually) can be killed with ordinary soap or diluted cholrine bleach.
Why is sugar added to the milk used to make yogurt?
Sugar isn't added to the milk used to create yogurt. Often, however, sugar is added after creation to enhance the flavor. Next time you are at the supermarket, look at the ingredients list for plain, unflavored yogurt. It will contain milk and bacteria. The sugars, alternative sweeteners, fruits, and other flavorings are then added.
What is the word that describes a large group of micro-organisms?
Bacteria!!!Answer :Bacteria is a word that is for a group of micro-organismIt's bacteria, btw i added the c
What happens to the word harmless's base word when suffixes beginning with a consonant are added?
When suffixes beginning with a consonant are added to the base word "harmless," the final consonant "e" is typically dropped before adding the suffix. For example, to form "harmlessly" or "harmful," the final "e" in "harmless" is removed.
