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Flashcards in Fermentation Deck (123)
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1

A filbunke is what? A. A tree nut from Brazil, B. A cave ripened cheese, C. A Swedish fermented beverage made from sour milk

c. A swedish fermented beverage made from sour milk

2

A spreadable product made from left-over by-products of beer brewing is called what?

Vegemite

3

A defect in what product is called bloaters?

Pickles

4

A single microorganism or mixture of microorganisms inoculated into a food product to carry out a fermentation is called what?

Starter culture

5

At 100% saturation (= 100 Salometer) a NaCl solution contains what percentage of salt

26.50%

6

Cheese that has been grated or cut, had an emulsifying salt added and been melted and cooled is called what?

Pasteurized process cheese

7

Define titratable acidity for milk

Amount of 0.1 N NaOH to titrate milk to a phenolphthalein endpoint

8

From what root is poi made?

Taro

9

Ground soybeans made into a milk and precipitated with CaSO4 or MgSO4 is called what?

Tofu

10

Hops are the dried flowers of plant?

Humulus lupulus

11

How many sizes of olives are there?

8 grades from small {132/lb} to supercolossal {32/lb})

12

How much fat does butter have?

80.0-81.0% milkfat

13

In baking what is the primary purpose of the yeast?

Leavening (carbon dioxide production)

14

In beer brewing, what is “mashing”?

Malt + Adjunct + H2O

15

In brines, salt is measured with a salometer; what is 1° Salometer equal to?

1% of saturated NaCl solution 26.5%)

16

In what beverage is the malolactic fermentation used, what is the chemical reaction, and what is its purpose?

Wine; Malic is converted to lactic acid; To reduce acidity

17

In winemaking, what is racking?

siphoning clear wines from lees

18

Japanese Natto is made from soybeans fermented with what?

Bacillus subtilis (natto)

19

Koji and moromi are two stages in the production of what product?

Soy Sauce

20

Lactobacillus sanfrancisco is used to make what product?

Sourdough bread

21

Matzo is an example of what?

Unleavened bread

22

Milk must have a minimum of what percentage solids not fat and milk fat?

8.25% SNF (Solids-not-fat = Milk - fat - water); 3.25% milkfat

23

Pumpernickel is a type of what?

sourdough rye bread

24

Sauerkraut means what in German?

acid cabbage

25

Stout beers are dark because they use roasted what?

Malt or barley

26

Tempeh is a fermented soybean product from Indonesia. What is mold is used for producing tempeh?

Rhizopus oligosporus (R. oryzae also found)

27

The mashing step of the brewing of beer produces a liquid known as what?

Wort

28

The Solera process is used in the production of what beverage?

Sherry

29

Vinegar strength is measured in “grains”. What is a grain equal to?

0.1% acetic acid = 1 grain

30

What are “fresh pack” pickles?

Cucumbers to which acetic and/or lactic acid is added along with spices