FNH 200 Chapter Notes -Penicillium Camemberti, Camembert, Swiss Cheese
6 Aug 2013
School
Department
Course
Professor
Document Summary
Fermentation, plant and animal breeding, cell and tissue culture, genetic engineering (health canada) Chymosin = principle milk-clotting enzyme in bovine rennet extracts. Curd = fatty part; becomes cheese, whey = watery part of milk. Penicillium candidum = camembert cheese rennet = complex enzymes produced in mammalian stomach; cheese production lactid acid bacteria = cheese starter culture. * microorganisms used in fermentation are good beneficial effects in food due to their growth and metabolism in foods. * microorganisms sources of enzymes and flavoring ingredient in fermentation. Traditional foods soy sauce, miso, sauerkraut. Encouragement of growth and metabolisms of alcohol and acid-producing microorganisms to suppress growth and metabolic activities of proteolytic, lipolytic, spoilage-causing microorganisms = microbial antagonism. Microorganisms cultured in foods produce end products (acids, alcohols) = antimicrobial agents. * fermented foods more nutritious than unfermented; add variety to food supply. Microorganisms liberate nutrients from plants that are normally indigestible.
