Factors affecting the improved shelf life of fermented milk products is due to:
A. Reduced pH value
B. Low redox potential
C. High water activity
D. Growth inhibition of undesirable organisms by development of undissociated acids
E. Formation of metabolites such as \(\text{H}_2\text{O}_2\)
Select the correct answer from the given options
Show Hint
Remember that high water activity (\(a_w\)) always favors microbial growth and reduces shelf life. Excluding statement C easily guides you to the correct option.