what are the the conditions favorable for bacteria growth in a cheese production
i want quick ans i will mark as branilist
Answers
Answered by
0
According to Donnelly (2006) [5] the intrinsic factors that dictate the potential for microbes to grow, persists or decline in the cheese were moisture content, pH and acidity, nutrient potential, presence of antimicrobial compounds and competitive microflora.
Answered by
0
According to Donnelly (2006) [5] the intrinsic factors that dictate the potential for microbes to grow, persists or decline in the cheese were moisture content, pH and acidity, nutrient potential, presence of antimicrobial compounds and competitive microflora.
follow me❣️
Similar questions