Microorganisms in Food Production

Food Preparation & Nutrition: AQA GCSE, topic 4.1.5

Using Microorganisms in Food

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

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.

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.

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.