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Food Micro ­ Ingredient R How is the food made
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N Makes as
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Bread Yeast. Yeast, S Ethanol and When yeast cells have
Sugar, u Carbon plenty of oxygen the
Water, g Dioxide(?) respire aerobically ­
Flour. a this provides more
r energy then anaerobic
. respiration. They
break down the sugar
which makes provides
energy…

Page 4

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Beer Yeast Yeast, S Malting ­ soak barley
sugar, u grains in water and
carbon g keep them warm.
dioxide, a Germination ­
barley r enzymes break down
. the starch in the sugary
solution. This sugary
solution is then used as
an energy source for
the yeast. The yeast…

Page 5

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Wine Yeast Natural Sugar Carbon Uses natural sugars
sugar, Dioxide uses, from crushed
yeast, grapes. The yeast and
sugar are mixed
together and respire
anaerobically at lower
temperatures for a
longer time. A higher
concentration of
ethanol produced,
which kills the yeast.


Yoghurt Bacteria Milk. Milk Bacteria breaks down
(pasturised)…

Page 6

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Cheese Bacteria Milk, Lactose Bacteria added to
­ Enzymes warm milk. The
differen conversion of the
t type. lactose to the lactic
acid is the same, but
with much more lactic
acid thus making it a
lot harder. The
enzymes increase the
separation of the milk
from curd and liquid…

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