Alcohol evaporates during cooking. X. Lactic Acid Fermentations . A. Cheese Production. B. Basic process. C. Cheese and water content.
Cheese is drained, heat, pressed.
D. P rocessing. Unripened cheese - finished product undergoes additional processing. E. Some assorted products Y ogurt - fermented from milk. Flavor due to lactic acid and acetaldehyde which gives it tartness.