The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
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The correct answers are:
B. Warmer air promotes more evaporation.
D. Humidity refers to the amount of water vapor in the air.
E. Areas with a lot of surface water have higher humidity than drier areas.
The humidity can simply be described as the amount of water vapor in the air. The humidity can vary, and it can be very high in certain place for the whole year, very low at other places for the whole year, or to be changing seasonally.
The areas that have a lot of surface water (the Amazon River Basin) tend to have higher humidity than the places that lack surface water (Sahara Desert). Also, the humidity depends a lot on the temperature of the air. The warmer the air is, the higher the humidity, and vice versa, the colder the air is, the lower the humidity.
Modern humans have been the only species of homo, so true .
