Answer
(d)
Work Step by Step
During the process of cheese ripening, the microorganisms ferment lactose and decompose curd by catabolizing proteins and fatty acids to form acids and oxygen products that flavor the cheese
Microbiology: Principles and Explorations 9th Edition
by Black, Jacquelyn G.; Black, Laura
Published by
Wiley
ISBN 10:
1-11874-316-4
ISBN 13:
978-1-11874-316-4
Chapter 26 - Applied Microbiology - Self Quiz - Page 865: 17
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