Chapter 16: Food Fermentations Flashcards
What is added to food to begin the fermentation process?
Starter cultures
What prevents the growth of non-desirable microbes in fermentation?
Starter cultures
What type of bacteria ferment a variety of sugars and help in the production of buttermilk, sour cream, yogurt, etc.?
Lactic Acid Bacteria (LAB)
What do the acids in lactic acid bacteria produce?
Coagulate Casein Protein
What is produced by the thickening of liquid produced by lactic acid bacteria?
Yogurt
What are the solids called when separation occurs from lactic acid bacteria?
Curds
What is the liquid called when separation occurs from lactic acid bacteria?
Whey
What two factors determine if fermented dairy products separate or not?
Acidity, Other microbial reactions
What is added to milk in cheese production to create acid for coagulating milk casein?
Starter culture
What food is created when curd is not separated from whey?
Unripened cheese (cottage cheese)
What food is created when curd is cut and allowed to shrink?
Ripened cheese
What cheese is created where mold spores are mixed with soft curds and grow hyphae ?
Blue cheese
What cheese is created where curds are picked densely and the outside is coated in mold spores?
Soft rind cheese (Brie)
What cheese is created where partner bacteria make proprionic acids which give the tangy flavor and also make CO2 as a byproduct?
Swiss cheese
What is a fermented soybean paste?
Miso
