Section 3: Food Safety - Chapter 5: Food spoilage and contamination - 3: Micro-organisms in food production
- Created by: erp2002
- Created on: 13-06-17 18:45
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- Micro-organisms in food production:
- How micro-organisms are used to make:
- Cheese:
- Non-pathogenic (safe) bacteria and moulds used in cheese making
- Bacteria culture turns lactose in the milk into lactic acid
- Rennet added - turns milk to curds (solid) and whey (liquid)
- Whey drained off
- Curds cut up, salt added, then curds are pressed
- Bacteria…
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