Fermented Milk Products Quiz

A process where microorganisms like bacteria break down sugars and starches in food, producing lactic acid.

Foods that have undergone fermentation, often using lactic acid bacteria, improving their taste, texture, and nutritional value.

Beneficial bacteria that live in our digestive system, contributing to gut health and overall well-being.

The process of using lactic acid bacteria mainly to preserve food, extending its shelf life and enhancing its flavor.

The primary source of nourishment for young mammals, containing essential nutrients for growth and development.

Milk that has been fermented with specific bacteria, creating distinct flavors and textures.

Live microorganisms that positively impact gut health. They are often found in fermented foods.

A white, opaque fluid produced by mammals, rich in nutrients.

Fermented milk products that have a mild, pleasant taste, often with a slightly sour flavor.

Fermented milk products with a strong, tangy flavor, often quite sour.

Fermented milk products that have a unique combination of both lactic acid and alcohol produced during the fermentation process.

Microorganisms that are responsible for the fermentation process in dairy products.

The process of using specialized bacteria cultures to transform milk into various types of fermented products.

A combination of pure or mixed bacteria cultures used to create specific flavors and textures in fermented milk products.

The temperature and duration of the fermentation process, which directly influence the final characteristics of the fermented milk product.

A group of fermented milk products sharing similar characteristics based on their taste and the types of microorganisms involved.

The process of turning milk into different products such as kefir, yogurt, and cheese, involves adding lactic acid-producing bacteria and yeast which digest lactose and release lactic acid, increasing milk acidity.

A unique type of fermented milk drink often consumed for its numerous health benefits, including potential for reducing blood pressure and boosting immunity.

This type of milk fermentation produces various dairy products, such as yogurt and sour cream, with characteristic tangy flavours and creamy textures.

A key ingredient in kefir, yogurt, cheese, and sour cream, it's produced by lactic-acid-producing bacteria and yeast.

A bacterial strain commonly used in fermenting milk products like cream and sour cream, responsible for their tangy flavor.

A high-fat, liquid milk product separated from whole milk, containing at least 18 percent fat.

The most popular fermented milk product, rich in protein, vitamin A and saturated fat. It's produced by culturing milk for a longer period, and its composition varies depending on the fraction of the milk used.

A fermented milk product made by adding specific bacteria and yeast, resulting in a tangy flavor and smooth texture.

Yogurt is produced by culturing milk with lactic acid-producing bacteria, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria ferment lactose in milk, producing lactic acid, which gives yogurt its characteristic tangy flavor.

The process involves incubating the inoculated milk at 42-46°C until the desired acidity, flavor, and consistency are achieved. This controlled temperature allows the bacteria to multiply and ferment the milk.

Sauerkraut is a fermented cabbage product produced by lactic acid bacteria in the presence of a specific salt concentration (2-3%). It undergoes natural fermentation in a characteristic sequence of stages.

The initial stage of sauerkraut fermentation is carried out by Leuconostoc mesenteroides bacteria. These bacteria produce lactic acid, acetic acid, ethyl alcohol, carbon dioxide, and mannitol. Mannitol is a bitter compound later metabolized by Lactobacillus plantarum.

Lactobacillus plantarum takes over after the initial stage of fermentation. It consumes mannitol and continues producing lactic acid, decreasing the pH further and contributing to the sauerkraut's flavor.

The fermentation stages in sauerkraut occur at a specific temperature range. If temperatures exceed 22°C, bacterial growth may be inhibited, potentially affecting the flavor of the product.

The lactic acid produced during fermentation contributes to the characteristic flavor of sauerkraut. The presence of alcohol and acids produces aromatic esters that enhance the overall flavor profile.

The fermentation process in sauerkraut is sequential, not simultaneous. Different bacterial strains work in a specific order, each contributing to the final flavor profile.

Green olives treated with a lye solution to remove bitter compounds before fermentation. This process makes them more palatable and prepares them for bacterial growth.

Green olives fermented naturally without any chemical treatment beforehand. These olives retain their natural bitterness and contribute to a more complex flavor profile.

A strong alkaline solution (sodium hydroxide) used to treat olives before fermentation. It removes bitter compounds and prepares the olives for bacterial growth.

The primary microorganisms responsible for fermenting treated olives. They convert sugars into lactic acid, contributing to the olives' characteristic sour taste and preserving them.

Type of table olive processing where olives undergo fermentation using lactic acid bacteria. This process contributes to the development of characteristic sourness and unique flavors.

Type of table olive processing where olives are not fermented. They often undergo brining and preserving but not bacterial fermentation.

The acidic environment within the olive brine that favors the growth of lactic acid bacteria, while inhibiting the growth of harmful bacteria.

Gram-negative bacteria found in olive processing environments that are initially present but are quickly replaced by LAB due to the acidic environment created during fermentation.

Adding sodium ascorbate or ascorbic acid (0.5-1%) to fermented sausages prevents oxidation and improves color stability by reducing metmyoglobin in meat to myoglobin, accelerating the curing reaction.

Fermented sausages are typically stuffed under vacuum into natural, semi-synthetic (collagen) or synthetic casings that are permeable to water and air.

Smoke treatment in fermented sausage production helps minimize the production of carcinogenic polycyclic hydrocarbons, acting as an antimicrobial and antioxidant, and enhancing flavor and color.

A blurred surface on fermented sausage can be caused by high temperatures during fat comminution, blending, and stuffing.

Deformation in fermented sausages might occur due to rapid drying or case-hardening.

Discoloration on the product surface of fermented sausages can happen during smoking or ripening if the surface is wet or the smoking temperature is too high.

Insufficient curing salt, improper oxygen removal, or using rancid fat can cause discoloration inside fermented sausages.

White spots on fermented sausage surfaces might be due to yeast and mold contamination caused by inefficient drying or contamination in the ripening room.