Practice Questions Chapter 2Since so many microorganisms come in contact, voluntarily or sometimes involuntarily,with the cheese at each stage of the cheese making process, how do cheesemakerensure their cheese does not become contaminated with unwanted microorganisms thatmight ruin their production?The first line of defense is the lactic acid produced as a metabolic by-product by the lacticacid bacteria (LAB) used in most starter cultures. The lactic acid lowers the pH and actsas a preservative: the acidity prevents other bacteria from growing. As the cheesemakingprocess progresses, the accumulation or addition of salt can also act as a growth inhibitorfor undesired contaminants.Still, microbial contaminants are a constant worry for cheesemakers, and measures areoften taken to prevent contaminations by other organisms. For example, lysozyme isadded to certain cheeses as an antibacterial agent.1. A) Explain how this enzyme works to destroy certain bacterial contaminants in thecheese.B) Would lysozyme get rid of all potential contaminants, such as molds orArchaea? Explain your answer.

Lysozyme is an antimicrobial enzyme produced by animals that forms part of the innate immune system.

Answered: 1. A) Explain how this enzyme works to…

1. A) Explain how this enzyme works to destroy certain bacterial contaminants in the cheese. B) Would lysozyme get rid of all potential contaminants, such as molds or Archaea? Explain your answer.

Human Anatomy & Physiology (11th Edition)

11th Edition

ISBN:9780134580999

Author:Elaine N. Marieb, Katja N. Hoehn

Publisher:Elaine N. Marieb, Katja N. Hoehn

Chapter1: The Human Body: An Orientation

Section: Chapter Questions

Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...

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lactose free milk
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