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 answer is the septic tank or A
Buffers in our blood are able to neutralize changes in the bloods pH.
Adenosine triphosphate (ATP) is a complex molecule which provides energy to the cells. This molecule is present in all the living organisms. The chemical energy which is obtained by the body by the breakdown of the food is captured by the ATP (Adenosine Triphosphate) molecules. This captured chemical energy is then transferred by it in order to fuel different body processes.
Hence, the answer is ATP (Adenosine Triphosphate).
