I have a question popped up in my mind when I looked at the notes of fermentation. "Lactic acid production can lower the pH to make the fermented food resistant to spoilage." If this is true, then why do fermented foods like cheese, yoghurt still subject to spoilage? Thank you for your attention.
A:
1." Resistant to spoilage" does not mean never spoiled, only less likely to be spoiled, not high risk for spoilage.
2. In fact, cheese and yogurt do not spoil easily.
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