Exactly when this helpful bacteria is added during the cheesemaking process depends on the type of cheese being made. When blue cheese is made, it's often introduced after the curds are ladled into containers to drain and form into a whole wheel of cheese.
Vinegar is a liquid consisting mainly of acetic acid (CH 3 COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria.Vinegar is now mainly used as a cooking ingredient.pple cider vinegar is made from cider or apple must, and has a brownish-gold color. It is often sold unfiltered and unpasteurized with the mother of vinegar present, as a natural product. It is often diluted with fruit juice or water, or sweetened (usually with honey) for consumption as a health beverage.
Chemical formula for vinegar. Vinegar is composed of about 5% acetic acid. This is the major chemical component of vinegar. The systematic or proper chemical name of acetic acid is ethanoic acid.Vinegar is a weak acid produced by the oxidation of alcohol (ethanol) from wines and ciders by bacteria.It has a pleasant sour taste and is used in cooking or as a condiment.t is commercially sold as white vinegar, brown vinegar, cider vinegar and balsamic vinegar. The complete structural formula of acetic acid is as follows. The condensed structural formula for acetic acid (the main component in vinegar) is CH3COOH.