4.1.5
Microorganisms in Food Production
Using Microorganisms in Food
Using Microorganisms in Food
Examples of how we can use microorganisms for our own good include:
Moulds
Moulds
- Safe-to-eat moulds are used to make some cheeses (e.g. Gorgonzola and Stilton).
- The blue chunks in blue cheese are moulds. The blue chunks give blue cheese it's unique taste and make its texture creamy.
Yeasts
Yeasts
- Yeast is used as a raising agent in breads.
- To make dough, we combine water, flour, yeast and salt (which makes the gluten stronger).
- Yeast grows rapidly in optimal conditions.
- The yeast forms carbon dioxide by fermentation. The carbon dioxide makes the bread rise.
Bacteria
Bacteria
- Non-pathogenic forms of bacteria are used to convert milk into yoghurt and cheese.
- The process for making yoghurt from milk is:
- Pasteurisation destroys harmful bacteria in the milk.
- Non-pathogenic bacteria are then added. Lactic acid is produced by the fermentation of lactose.
- The lactic acid works on the proteins. This makes the milk thicker and causes the milk to develop a sour taste.
- Some yoghurts contain probiotics. Many people think probiotics bring health benefits.
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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