Food Tech - Microorganisms in food production

Question 1

3 microorganisms used in food production

Answer 1

1. yeast
2. mould
3. bacteria

Question 2

bread - yeast

Answer 2

• yeast ferments sugar to produce C02 (causes bread to rise)
• creates slightly sour taste

Question 3

cheese - mould

Answer 3

• improves color and flavor
• creates a strong smell and sharp, tangy taste
• creamy texture

Question 4

sausage - mould

Answer 4

• improves aroma and texture
• extends shelf life
• used to ripen the surface of some sausages

Question 5

soy-based products- mould

Answer 5

• soy sauce, miso paste, tempeh
• fermented with mould

Question 6

cheese - bacteria

Answer 6

• milk is pasteurised (72 for 15 sec)
• enzyme called rennet is added
• curd is made and processed
• cheese is pressed and set aside to ripen

Question 7

yogurt - bacteria

Answer 7

• bacteria thickens milk to provide a distinctive sour taste
• harmless bacteria is added and is allowed to multiply for several hours (37)
• milk turns into thick yoghurt

Question 8

kimchii - bacteria

Answer 8

• various vegetables fermented

Question 9

chocolate - yeast and bacteria

Answer 9

• 6-10 days
• fermentation destroys unwanted seed coating
• helps form some of the desirable flavors that are recognizable in chocolate