Podcast
Questions and Answers
What determines the flavors of different cheeses?
What determines the flavors of different cheeses?
- The type of milk used
- The color of the cheese
- The use of different starter cultures (correct)
- The shape of the cheese curd
What happens during the ripening process of cheese?
What happens during the ripening process of cheese?
- The curds are hardened by heat
- The curds are dissolved in water
- The curds are frozen
- The curds are softened by enzymes (correct)
What is used to promote the growth of specific microorganisms during cheese ripening?
What is used to promote the growth of specific microorganisms during cheese ripening?
- Radioactive isotopes
- High temperatures
- Low pressures
- Various temperatures (correct)
What is used to encourage the growth of specific bacteria and fungal populations during cheese ripening?
What is used to encourage the growth of specific bacteria and fungal populations during cheese ripening?
What type of fermentation is involved in Swiss cheese formation?
What type of fermentation is involved in Swiss cheese formation?
Which fungus is used in the ripening of Blue cheese?
Which fungus is used in the ripening of Blue cheese?
What is the primary fermentation microorganism used in the production of yogurt?
What is the primary fermentation microorganism used in the production of yogurt?
What is the primary function of the lactic acid bacteria used in yogurt production?
What is the primary function of the lactic acid bacteria used in yogurt production?
What temperature is used for incubation during yogurt production?
What temperature is used for incubation during yogurt production?
What is the purpose of pasteurizing the milk before adding the starter culture in yogurt production?
What is the purpose of pasteurizing the milk before adding the starter culture in yogurt production?
What is the approximate annual sales of yogurt in the United States (in pints)?
What is the approximate annual sales of yogurt in the United States (in pints)?
How does lactic acid contribute to the texture of yogurt?
How does lactic acid contribute to the texture of yogurt?
Which of the following is NOT a microorganism used in dairy product production?
Which of the following is NOT a microorganism used in dairy product production?
What is the primary microorganism responsible for the production of Swiss cheese?
What is the primary microorganism responsible for the production of Swiss cheese?
What is the principal yeast used in bread making?
What is the principal yeast used in bread making?
What type of cheese undergoes little or no ripening?
What type of cheese undergoes little or no ripening?
Which of these microorganisms is NOT involved in the production of sauerkraut?
Which of these microorganisms is NOT involved in the production of sauerkraut?
What is the primary role of Lactobacillus helveticus in cheese production?
What is the primary role of Lactobacillus helveticus in cheese production?
Which type of cheese is classified as 'very hard'?
Which type of cheese is classified as 'very hard'?
Which of these microorganisms is involved in the production of cocoa?
Which of these microorganisms is involved in the production of cocoa?
What is the main product of yeast fermentation in bread making?
What is the main product of yeast fermentation in bread making?
What is the primary difference between soft cheeses and hard cheeses?
What is the primary difference between soft cheeses and hard cheeses?
What is the ideal temperature range for cooling milk before adding starter cultures?
What is the ideal temperature range for cooling milk before adding starter cultures?
What is the purpose of pasteurizing milk in yogurt processing?
What is the purpose of pasteurizing milk in yogurt processing?
What is achieved by holding the inoculated milk at 40-45°C until a pH of 4.5 is reached?
What is achieved by holding the inoculated milk at 40-45°C until a pH of 4.5 is reached?
During cheese production, which enzyme is primarily responsible for curdling milk?
During cheese production, which enzyme is primarily responsible for curdling milk?
Which of the following microorganisms are commonly used as starter cultures in cheese production?
Which of the following microorganisms are commonly used as starter cultures in cheese production?
What happens to yogurt after fermentation is complete?
What happens to yogurt after fermentation is complete?
In making set-style yogurt, where is the fruit usually added?
In making set-style yogurt, where is the fruit usually added?
Which step in yogurt processing immediately follows the inoculation with starter cultures?
Which step in yogurt processing immediately follows the inoculation with starter cultures?
Which of the following is NOT a type of wine produced through fermentation?
Which of the following is NOT a type of wine produced through fermentation?
What is the primary role of yeast in wine production?
What is the primary role of yeast in wine production?
Which of the following statements accurately describes the difference between white and red wine production?
Which of the following statements accurately describes the difference between white and red wine production?
Which of the following beverages is produced through the fermentation of malted grains?
Which of the following beverages is produced through the fermentation of malted grains?
What is the purpose of aging wine?
What is the purpose of aging wine?
Which of the following is a characteristic of a fortified wine?
Which of the following is a characteristic of a fortified wine?
Which type of wine is produced through fermentation in a closed bottle, resulting in the presence of carbon dioxide?
Which type of wine is produced through fermentation in a closed bottle, resulting in the presence of carbon dioxide?
What is the role of Saccharomyces ellipsoideus in wine production?
What is the role of Saccharomyces ellipsoideus in wine production?
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Study Notes
Fermented Foods Overview
- Fermentation involves the conversion of sugars into acids, gases, or alcohol by microorganisms.
- Key fermented foods include dairy products (yogurt, cheese), pickled vegetables, and alcoholic beverages.
Microorganisms in Dairy Products
- Common microorganisms in dairy fermentation include:
- Yogurt: Streptococcus sp., Lactobacillus sp.
- Cheddar Cheese: Streptococcus, Lactococcus.
- Sour Cream & Cottage Cheese: Streptococcus sp.
- Swiss Cheese: Propionibacterium.
- Cultured Buttermilk: Streptococcus sp., Leuconostoc sp.
Yogurt Production Steps
- Pasteurization: Milk is heated to eliminate spoilage bacteria.
- Inoculation: Starter cultures (Lactobacillus bulgaricus & Streptococcus thermophilus) are added.
- Incubation: Mixture is kept at 40ºC for several hours to ferment lactose, producing lactic acid.
- Cooling: Yogurt is cooled to 7ºC to stop fermentation.
- Flavoring: Fruits and flavors may be added before packaging.
Cheese Production Process
- Cheese is made by curdling milk using enzymes like rennin and lactic acid bacteria.
- Various starter cultures influence the flavor, including different species of Streptococcus and Lactobacillus.
- Cheese varieties are classified by texture and hardness:
- Soft: Cottage, Cream, Brie.
- Semi-soft: Monterey Jack, Fontina.
- Hard: Cheddar, Swiss.
- Very Hard: Parmesan, Asiago.
Cheese Aging/Ripening
- Involves transformations by proteolytic enzymes, affecting taste and aroma.
- Specific ripening techniques include:
- Use of brine to promote bacteria/fungi growth.
- Varied temperatures to encourage specific microorganism growth.
- Types of cheeses with distinctive molds:
- Blue Cheese: Penicillium sp.
- Brie/Camembert: P.candidum.
Bread Fermentation
- Bread is produced by fermenting sugars using Saccharomyces cerevisiae (baker’s yeast).
- Yeast fermentation results in CO2 production, essential for bread rise.
Other Fermented Foods
- Common fermented foods include:
- Cocoa: Candida krusei & lactic acid bacteria.
- Pickles: Lactobacillus plantarum.
- Sauerkraut: Enterobacter cloacae.
- Soy Sauce: Aspergillus oryzae.
Fermented Beverages
- Produced by yeasts of the Saccharomyces genus.
- Types of alcoholic beverages:
- Beer: Fermentation of malted grains.
- Wine: Fermentation of fruit juice.
- Distilled Drinks: Whiskey, brandy, and rum through distillation.
Wine Production Steps
- Wine starts from pressing grapes to produce juice (must).
- Red wine fermentation occurs with grape skins; white wine fermentations are skin-free.
- The wine undergoes aging, filtration, and bottling.
Summary of Wine Types
- Dry Wine: All sugars fermented (e.g., Chardonnay).
- Sweet Wine: Some sugar remains (e.g., Moscato).
- Fortified Wine: Distilled beverage added (e.g., Port).
- Sparkling Wine: Contains CO2 from fermentation (e.g., Champagne).
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