How does adding known species of bacteria to milk result

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Reference no: EM133393963

Question: Lactose may be used by a number of microbes present in unpasteurized, fresh milk. Such microbes are capable of converting the lactose to lactic acid, turning the milk sour and causing it to spoil. Some of these microbes can even be harmful to human health. How does adding known species of bacteria to milk result in yogurt having a longer shelf life and better resistance to spoilage than fresh milk?

Reference no: EM133393963

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