Milk is usually pasteurized by a. the high-temperature short-time method c. batch method b. ultrapasteurization d. electrical currents
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Milk is usually pasteurized by a. the high-temperature short-time method c. batch method b. ultrapasteurization d.
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- Give one or two product of Milk and answer the following queston: look at the labels of the different milk preparations: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.Describe what the plate in each scenario looks like: A. Bacteria grows on mannitol salt agar and is negative for mannitol fermentation B. Bacteria grows on EMB agar and is positive for lactose fermentation C. Bacteria grows on MacConkey agar and is negative for lactose fermentationLook for Alaska Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.
- Explain why we need to pasteurize the milk before consuming.If the concentration of solutes in the fluid surrounding the cell is greater than the cell's cytoplasm then the surrounding fluid is to the cell cytoplasm. 00000 Endergonic Exergonic Hypertonic Isotonic HypotonicDry beans are fattening and should only be eaten occasionally. 1) True 2) False
- MEDIA. Match the name of the medium with the physiological test. A medium may be used more than once. Tests may require more than one answer. a. Kligler’s iron agar b. MR-VP broth c. phenol red lactose d. SIM medium e. Simmon’s citrate agar f. skim milk agar g. spirit blue agar h. tryptone broth 2,3-butanediol fermentation carbohydrate fermentation casein hydrolysis citrate utilization hydrogen sulfide production mixed-acid fermentation triglyceride hydrolysis tryptophan degradationDoes the current study’s results regarding compositional differences using pasteurized veruses. non-pasteurized milk make sense with previous work? please i need the answer from the articleIn liquor making, which of the following procedures is/are most likely unnecessary? I. Aging II. Production of Liquid Wort III. Sanitation of Plant crops/grains IV. Addition of Yeast in Fermenter V. Filtration I only I and V I, III, and IV All procedures mentioned are necessary.
- Which of the following is the proper technique for inoculating an agar slant with a broth culture? A. Stab the butt of the media with the wire loop. B. Stab the surface of the agar media with the wire loop beginning at the base of the tube moving toward the mouth as you withdraw the loop. C. Gently move the wire loop back and forth across the surface of the agar beginning at the mouth of the tube moving down toward the base of the slant. D. Gently move the wire loop back and forth across the surface of the agar beginning at the base of the slant as you withdraw it from the tube.Placing a 1 ml sample of raw milk into a 99ml sterile water, then transferring a 1ml sample from that dilution to another 99ml sterile water produces a ___________ dilution. a) 1/100 b) 1/10 c)1/100,000 d)1/1000 e)1/10,000Which of the following medium would be most appropriate for the bacterial cultures from stomach? a. LB b. Selective C. Differential d. Nutient