Cheese Curd:solid casein from lactic acid bacteria and rennin 。 Whey:liquid separated from curd 。Hard cheeses produced by lactic acid bacteria (a)The milk has been coagulated by the action of rennin Semisoft cheeses (forming curd)and is inoculated with ripening bacteria for flavor and acidity.Here the workers are cutting the ripened by Penicillium curd into slabs. on surface Figure 28.8a
Cheese Figure 28.8a • Curd: solid casein from lactic acid bacteria and rennin • Whey: liquid separated from curd • Hard cheeses produced by lactic acid bacteria • Semisoft cheeses ripened by Penicillium on surface
lonizing Radiation Product Purpose Wheat,wheat flour Insect disinfestation White potatoes Sprout inhibition Pork Trichinella spiralis control Enzymes (dehydrated) Microbial control Frvit Insect disinfestation, ripening delay Vegetables,fresh Insect disinfestation Herbs Microbial control Spices Microbial control Vegetable seasonings Microbial control Poultry,fresh or frozen Microbial control Meat,frozen,packaged Sterilization Animal feed and pet food Salmonella control Meat,uncooked,chilled Microbial control Meat,uncooked,frozen Microbial control "For meats used solely in the National Aeronautics and Space Administration space flight programs. Table 28.2
Ionizing Radiation Table 28.2