Question 1
Many different cultured or fermented milks are produced throughout the world. In general, the bacterial cultures that are added to milk ferment
◦ casein.
◦ lactose.
◦ glucose.
◦ lactalbumin.
Question 2
Milk may be coagulated by the addition of an enzyme named
◦ amylase.
◦ chymosin.
◦ lipoxygenase.
◦ dehydrogenase.