1) What type of bacteria is commonly used to ferment milk in cheese and yogurt production? 2) What is the role of lactic acid in the fermentation process? 3) Why is rennet added during cheese production, and what does it do to the milk? 4) What temperature range is ideal for bacterial growth during yogurt fermentation? 5) How does the texture of yogurt change depending on the starter culture used? 6) How does the addition of fruit or flavoring affect the yogurt production process? 7) In what way does the microstructure of casein micelles influence the texture of set-style yogurt?

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