Uploaded byHARINATHA REDDY ASWARTHAGARI
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Lactic acid, cheese, glutamic production
The document provides information on the production of lactic acid, cheese, and glutamic acid. It discusses the microorganisms used in each process, such as various Lactobacillus species for lactic acid production. The key steps in cheese production are outlined as pasteurization, coagulation, separation of curd and whey, and ripening. Corynebacterium glutamicum is used commonly to produce glutamic acid through biosynthesis from glucose.
