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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D) Thorns are an adaptation that some plants have evolved in order to discourage herbivores from eating the plant.
The development of resistance to the disease has taken different courses. In Australia, the virus initially killed rabbits very quickly – about 4 days after infection. This gave little time for the infection to spread. However, a less virulent form of the virus then became prevalent there, which spread more effectively by being less lethal. In Europe, many rabbits are genetically resistant to the original virus that was spread. The survival rate of diseased rabbits has now increased to 35%, while in the 1950s it was near zero.[15]
Hares are not affected by Myxomatosis, but can act as vectors.<span>[16</span>
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B Prokaryotic organisms are always unicellular,but eukaryotic organisms are always multi