applications of microbiology in food production

<p>The ambient temperature during cheese consumption. (C)</p> Signup and view all the answers

<p>Boiling at extremely high temperatures. (B)</p> Signup and view all the answers

<p>To increase milk thickness, as heating denatures whey proteins. (A)</p> Signup and view all the answers

<p>They are key proteins, and heating changes their interactions so that short, branched micelle chains form incorporating whey. (D)</p> Signup and view all the answers

<p>Increasing incubation temperature to encourage bacterial activity, but without denaturing the bacterial culture. (A)</p> Signup and view all the answers

<p>It generates carbon dioxide, forming the characteristic 'eyes' in the cheese. (C)</p> Signup and view all the answers

<p>To expel more whey from the curd. (D)</p> Signup and view all the answers

<p>It draws moisture from the curd and firms the cheese's texture. (C)</p> Signup and view all the answers

<p>It helps remove moisture and influences the final texture. (C)</p> Signup and view all the answers

<p>To lower the acidity and produce a milder flavor. (D)</p> Signup and view all the answers

<p>The breakdown of proteins and fats by microbes and enzymes. (C)</p> Signup and view all the answers

<p>They form a white crust on the exterior, contributing to texture and flavor. (D)</p> Signup and view all the answers

<p>They form distinct blue veins and often assertive flavors. (A)</p> Signup and view all the answers

<p>Rennet; to promote protein coagulation (A)</p> Signup and view all the answers

<p>It yields carbon dioxide, creating a porous and light texture. (D)</p> Signup and view all the answers

<p>It oxidizes alcohol to acetic acid. (C)</p> Signup and view all the answers

<p><em>L. mesenteroides</em> dominates in low-salt brines, while <em>Pediococcus</em> is more active in high-salt. (B)</p> Signup and view all the answers

<p>It breaks down starch into fermentable glucose. (D)</p> Signup and view all the answers

<p>The mash of koji mixed with salt water for fermentation. (B)</p> Signup and view all the answers

<p>They break down protein residues into amino acids and peptides. (B)</p> Signup and view all the answers

A food made from bacterial fermentation of milk.

Bacteria used to ferment milk into yogurt, primarily Lactobacillus and Streptococcus species.

The process where bacteria convert lactose into lactic acid, affecting milk texture.

An acid produced by bacteria during the fermentation of lactose in yogurt.

The curdling of milk proteins into solid curds through acid and bacteria.

An enzyme used to help curdle milk in cheese production.

The optimal temperature (40-46 °C) for fermenting yogurt.

Creating cheese through curdling milk and separating curds from whey.

A bacterium that generates carbon dioxide during cheese aging, forming holes in Swiss cheese.

The step where cheese curds are cut, heated, and manipulated to remove whey and shape cheese.

Heat-loving bacteria like Lactobacilli that influence cheese flavor and texture during processing.

Salt preserves cheese, adds flavor, and firms its texture while reducing moisture.

A technique used in making cheeses like mozzarella where curds are heated and kneaded.

A method of making Cheddar cheese that involves piling curds to reduce moisture.

The aging process during which cheese develops flavor and texture through microbial activity.

Cheeses like Brie that develop a white crust from Penicillium mould during aging.

Cheese inoculated with Penicillium mould, characterized by blue veins and strong flavors.

Cheese has more extensive protein coagulation than yogurt due to added enzymes.

Yeast used in baking that ferments dough and produces carbon dioxide for rise.

Fermentation process where Acetobacter converts alcohol into acetic acid.

A process using soybeans, wheat, and molds/yeasts to create fermented soy sauce.

The mash of koji and salt water used in soy sauce production, fermented with bacteria and yeast.

A bacterium that ferments cucumbers in pickle brine.