administer lactic ferment cultures to manufacturing products
Add specified quantity of lactic ferment cultures to food preparations such as pasteurised milk to obtain starter for sour dairy products, such as buttermilk, cheese, and sour cream. Also, to dough making in bakery.
Also called: utilise lactic ferment cultures to manufacturing products, administer lactic ferment cultures to a manufactured product, administer lactic ferment cultures to manufactured products, organise lactic ferment cultures to manufacturing products, apply lactic ferment cultures to manufacturing products, control lactic ferment cultures to manufacturing products
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