The midwest is known for its contribution to the dairy industry. fermented dairy products include milk, yogurt, and cheese. the fermentation process relies on lactic acid bacteria and pasteurization. fermentation can vary based on what food is being produced, the type of bacteria used to produce lactic acid, and the time and temperature of pasteurization. it is important to the manufacturer to produce a product that won’t spoil before it is packaged and sold and that won’t result in disease for those who ingest and enjoy it. julie, a food inspector for a local michigan health department is going to a nearby cheese plant for a biannual inspection. when she gets there, she will take a tour of the plant and allow the operators to describe what makes their cheese so special. she will use what she understands about fermentation to inquire about their production practices. sort the following statements as being true or false regarding fermentation and its role in food production. recall the role that microorganisms can play in the production of foods.
(a)- fermentation allows for sugars to be aow starter cutures are for the growth of pathogens or the food such as bread, vegetables and cheese
(b)- fermentation occurs when undesirable matabolic reactions allow for growth of pathogens or presence of unwanted microorganisam in food.
(c)- starter culture are used to initiate the process of fermentation in modern food procesing.
(d)- fermentation can only be used to make only dairy products.
(e)- bacteria are only microorganisms used in fermentation process.
(f)- some grains, fruit and vegetables have their own microbes that faciliatate fermentation.
(g)- lactic acid is produced by certain microorganisms and aids in fermentation.