BSC 310 Lecture Notes - Lecture 57: Penicillium Camemberti, Lactobacillus Delbrueckii Subsp. Bulgaricus, Penicillium Roqueforti
Document Summary
Microorganisms are widely used in the food industry to produce various types of foods that are both nutritious and preserved from spoilage because of their acid content. In the dairy industry, many products result from fermentation by microorganisms in milk and the products of milk. For example, buttermilk results from the souring of low-fat milk by lactic acid. The flavor is due to substances such as diacetyl and acetaldehyde, which are produced by species of streptococcus, leuconostoc, and lactobacillus as they grow. A fermented milk product with a puddinglike consistency is yogurt. Two bacteria,streptococcus thermophilus and lactobacillus bulgaricus, are essential to its production. After the milk has been heated to achieve evaporation, the bacteria are added, and the condensed milk is set aside at a warm temperature to produce the yogurt. Sour cream is produced in a similar way, using cream as a starter material.
