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Slide 1

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B3 Topic 1
Gabriella Kenton…read more

Slide 2

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Food and Drink
1.1 Making Yoghurt
Advantages of Yoghurt Making
· Prevents the growth of many contaminant organisms.
· Lactic acid denatures milk proteins to thicken yoghurt.
· Flavours yoghurt with its associated sour taste.
· Production of Lactic Acid restricts reproduction and
activity of Lactobacillus spp. meaning it would need to
be a batch process.
Gabriella Kenton…read more

Slide 3

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Food and Drink
1.1 Making Yoghurt
· Equipment is sterilised to kill microbes
· Milk is then pasteurised (heated for 72 degrees for 15
· Milk is cooled then starter culture of bacteria is added,
then mixture is incubated (heated for 40C) in a
· Bacteria ferments the lactose sugar in the milk to form
lactic acid, which causes the milk to solidify and clot
into yoghurt then flavours and colours are added.
Gabriella Kenton…read more

Slide 4

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Food and Drink
1.2 Production of Soy Sauce
· Soy sauce is made from soaked, boiled soya beans
which are fermented in two stages.
· In the first stage a starchy ingredient such as roasted
crushed wheat, or the flour from it is added to the
· The fungus aspergillus oryzae is then incubated at 30°C
for 3-7 days with the mixture, increasing the amino acid
and the sugar content.
· After salting, yeast and bacteria carry out the second
stage ferment for 3-6 months.
Gabriella Kenton…read more

Slide 5

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Food and Drink
1.2 Production of Soy Sauce
· The yeast produces ethanol and CO. Some of the
bacteria present produce lactic acid. Lactic acid and CO
lower the pH.
· The product is filtered and the liquid is usually
pasteurized and poured into the sterilised bottle.
Gabriella Kenton…read more

Slide 6

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Food and Drink
1.3-4 Functional Foods
· Functional Food: one that contains an ingredient that
has health promoting properties over and above its
nutritional value.
· Prebiotics: containing oligosaccharides (complex
sugars) that neither not harmful bacteria can digest.
Only beneficial bacteria can digest and use them for
respiration. Prebiotic foods are marked as functional
foods for their health benefits. Usually taken in tablet
(supplement) form to increase natural intake. Natural
sources include oats, leeks and onions (cooked).
Gabriella Kenton…read more

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it doesn't have everything in it, like rhythums. which is much needed

Mehak tariq


I thnk dey need to add more info in doesn't have evythng..



needs updating




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