4.1.5

Microorganisms in Food Production

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Using Microorganisms in Food

Examples of how we can use microorganisms for our own good include:

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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.
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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.
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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.

Jump to other topics

1Food Preparation Skills

2Food, Nutrition & Health

3Food Science

4Food Safety

5Food Choice

6Food Provenance

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