fermentation of milk to yoghurt:
milk pasteurised( heated 40) then cooled
*starter culture added, incubated- 40 in fermenter
*bacteria ferment lactose sugar into lactic acid - clots and solidifies milk into yoghurt
flavours and colours added
Making of soy sauce by fermentation
cooked soy beans and roasted wheat mixed together
* mixture fermented by Aspergillus Fungus
*mixture fermented by yeasts
*fermented by Lactobacillus bacterium
*filtered to remove gungy bits
*Pasteurised to kill of microorganisms
= a food that has some form of health benefit beyond basic nutrition.
Plant stanol esters = lower blood cholesterol and reduce the risk of heart disease.
food manufacturers add them to spreads and dairy products so people who are worried about cholesterol buy them
They occur naturally in plants, but in very small quantities. Produced commercially by using bacteria to convert sterols ( fats found in plants) into stanols
People take them to promote the growth of 'good bacteria' in the gut.