Question
a.
Vinegar bacteria grow in the fermented juice liquid and on the surface. They don’t always form a film on the surface
b.
After acetic fermentation, vinegar should not be exposed to air as it may further oxidize to carbon dioxide and water
c.
All storage tanks/ units of vinegar should be closed
d.
All of the mentioned
Posted under Food Preservation by Fermentation Food Engineering
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Q. Which of the following about vinegar making and manufacturing is true?
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