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 liquid that is produced from the fermentation of ethanol into acetic acid. The fermentation is carried out by bacteria. Answer: Vinegar consists of acetic acid (CH 3 COOH), water and trace amounts of other chemicals, which may include flavorings.The concentration of the acetic acid is variable. Distilled vinegar contains 5-8% acetic acid. Spirit of vinegar is a stronger form of vinegar that contains 5-20% acetic acid.Flavorings may include sweeteners, such as sugar or fruit juices.he concentration of the acetic acid is variable. Distilled vinegar contains 5-8% acetic acid. Spirit of vinegar is a stronger form of vinegar that contains 5-20% acetic acid. Flavorings may include sweeteners, such as sugar or fruit juices.