state the use of the following enzymes/acids produced by the microbes:
(b) lactic acid
- Lipases are mainly useful in the manufacturing and flavour enhancement of cheese. They also accelerate the ripening of specific cheeses. Good quality cheeses were produced by using lipases.
- Lactic acid bacteria produce lactic acid which helps in the preparation of fermented dairy products. Pickle making, baking, winemaking, curing fish, meats etc are other benefits of lactic acid.
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