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Fermentation
Its the process where sugars are broken down using
microorganisms in the absence of oxygen (anaerobic
respiration) to release energy.…read more

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Fermentation of milk
1. All equipment is sterilised to kill off any unwanted
microorganisms.
2. Milk is pasteurised (heated up to 72 degrees for 15
minutes) to kill off any unwanted microorganisms.
3. A starter culture of bacteria is added and the mixture
is incubated in a fermenter.
4. Bacteria ferments the lactose sugar to form lactic
acid, which clots the milk and solidifies it to produce
yoghurt.
5. Then flavours and fruits are added.…read more

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Fermentation of soya sauce
1. Roasted wheat and cooked soya beans are mixed
together.
2. The mixture is fermented by aspergillus fungus.
3. The mixture is fermented by yeast.
4. The mixture is fermented by lactobacillus
bacterium.
5. The mixture is filtered to remove any gungy bits.
6. Finally the mixture is pasteurised to kill off any
unwanted microorganisms and put into sterile
bottles.…read more

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Plant stanol esters
They lower blood cholesterol level and reduce the
risk of heart disease.
They are present in spreads and some dairy
products.
They occur in plants naturally.…read more

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Prebiotics
They are carbohydrates such as oligosaccharides.
They promote good bacteria in the gut.
They are present in leeks, onions, oats, etc.…read more

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