Fermentation in Food Production (Curd, Yeast, and Bacteria)

Vocabulary flashcards covering key fermentation concepts, organisms, and applications from the notes.

Curd

A dairy product made by the fermentation of milk by bacteria (notably Lactobacillus), which convert lactose into lactic acid to thicken the milk.

Lactobacillus

A lactic acid-producing bacterium that promotes curd formation by fermenting lactose in milk.

Fermentation

A microbial process in which sugars are converted into acids, gases, or alcohol; used in making curd, cheese, bread, and alcoholic beverages.

Yeast

A microorganism that ferments sugars to produce carbon dioxide and ethanol, enabling bread making and alcoholic fermentation.

Carbon dioxide

Gas produced during fermentation by yeast and bacteria, which causes dough to rise and bread to puff.

Alcohol fermentation

Fermentation where sugars are converted into ethanol (alcohol) and carbon dioxide by yeast.

Louis Pasteur

Scientist who demonstrated and popularized the concept of fermentation in 1857.

Cheese

A dairy product produced through fermentation and aging by bacteria and enzymes.

Dosa batter fermentation

Fermentation of rice and lentil batter by microorganisms (yeast and bacteria) to produce a leavened batter used for dosa.

Lactic acid

Acid produced by lactic acid bacteria (e.g., Lactobacillus) during curd formation, contributing to sour taste.