Sour Cream frequently develops a bitter flavor due to continued bacterial proteo

Question

Sour Cream frequently develops a bitter flavor due to continued bacterial proteolytic enzyme activity when stored for more than?

Options:

A . 1 week

B . 3-4 weeks

C . 6-8 weeks

D . 10-12 weeks

Answer: Option B
Answer: (b).3-4 weeks

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