Use of microorganisms in food.

Question 1

Uses of Microorganisms in yoghurt.

Answer 1

One way in which yoghurt uses microorganisms in its production is bacteria and enzymes are added in order to speed up the process of the milk curdling this is achieved by these microorganisms processing the sugar found in milk lactose. This therefore means they produce a by-product during this consumption this being lactic acid which aids in the curdling process.

Question 2

Uses of Microorganisms in cheese.

Answer 2

One way in which cheese uses microorganisms in its manufacture is during the original process of the milk being curdled bacteria are added to aid and speed up this process. Another example of a microorganism in the manufacture of cheese is after about 30 minutes of the cheese production an enzyme called rennet which is used in the separation of the cheese mixture.

Question 3

Explain how Quorn is made.

Answer 3

Quorn is grown as fibres of fungus. And these double in size around every 5 hours. After a few days the fungus is heated treated to prevent further growth of the fungus. Then it is pasteurised. It’s then harvested into thin moist fibrous sheets with a natural Wheaty flavour. Egg white is added to bind the protein fibres together so the Quorn can be chopped and shaped.

Question 4

Name 6 vitamins in Quorn.

Answer 4

• Calcium
• Zinc
• Iron
• Potassium
• Thiamine
• Riboflavin