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.
Vinegar is a product of the fermentation of alcohol by bacteria to produce acetic acid. The acetic acid is what gives vinegar its tangy flavor and also the ingredient that makes vinegar useful for household cleaning.Although you can use any alcohol for fermentation, you want to use ethanol to make vinegar you can drink and use in recipes.The ethanol can come from any number of sources, such as apple cider, wine, rice wine, fermented sugar cane, beer, honey and water, whiskey and water, or vegetable juice.inegar is a product of the fermentation of alcohol by bacteria to produce acetic acid. The acetic acid is what gives vinegar its tangy flavor and also the ingredient that makes vinegar useful for household cleaning.