using microorganisms in food production

part of unit 3 food safety fn aqa gcse

what is mould used in the production of?

blue cheese

what is yeast used in the production of?

bread

what is non-pathogenic bacteria used in the production of?

yoghurt and cheese

how does mould impact blue cheese?

blue veins, creamy texture and sharp, tangy aftertaste

how does yeast impact bread?

biological raising agent helps bread rise, sour taste in sourdough

how does non-pathogenic bacteria impact yoghurt and cheese?

bacteria ferments lactose to produce lactic acid, which denatures proteins in milk and gives it a sour/tangy taste