Biology, asked by deepanshivshrivastav, 2 months ago

how ghee bacteria used in vinegar industry​

Answers

Answered by basaksarbhandar2020
1

Answer:

Ghee-residue, particularly one obtained from creamery-butter, has higher content of phospholipids 17.39% of its total fat. Higher phospholipids (a good emulsifier) content of ghee-residue is beneficial in developing certain products where emulsification of fat and aqueous phase is desired.

Explanation:

  • LIKE,VOTE,FOLLOW PLEASE :)
  • MARK MY ANSWER BRAINLIST PLEASE :(
  • DROP SOME ⬇️⬇️⬇️
Attachments:
Similar questions