MICR 2420 Chapter UNIT 5: Unit 5 full.docx

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Propionibacteriumas secondary for flavor, holes & taste: partially skimmed milk is pasteurized and then incubated at 32. 3 c and acidity to increase by 0. 2, rennin is added and incubated to form a firm coagulation, its then cut in 1/8 cubes and cooked for 1 hr at 51. 7 c(cid:224) proteins hydrolyze into amino acids which create flavor, whey is removed, curd is pressed for 16 h and exposed to brine at. Leuconostocspp, are starter bacteria at lower temperatures and with final ph reaching >5. 0: salt stimulates growth of some lactic acid bacteria and discourages the growth of some undesirable bacteria pectinase (which is in cabbage) action, production conditions are modified to control growth of microorganisms and/or production of substrates. ph, temperature, and dissolved oxygen tension, process parameters: oxygen status of cultivation (anaerobic/aerobic) the organisms used (bacterium, mold, or yeast) type of product formed.

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