Question: solutions Lecture 4 16. Lactobacillus can convert milk into lactic acid by glycolysis. 17. The pH of cheese is lower than that of milk. 18.

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Lecture 4 16. Lactobacillus can convert milk into lactic acid by glycolysis. 17. The pH of cheese is lower than that of milk. 18. Yoghurts from supermarket still contain live{bacteria) but] fermentation lis inhibited by controlling the temperature. 19. Rum and red wine use sugars from different plant sources. 20 an be used to kill microorganisms in food to prevent spoiling

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