chp 30 food microbiology

factors that influence the growth of microbes in foods

water, pH, nutrients, temperature, oxygen, natural antimicrobial compounds

cross contamination

bacteria in raw meat that are allowed to contact other foods or utensils that are not cooked or cleaned properly

which bacteria are used for soft cheese

lactococcus and streptococcus

production of soft cheese

lactococcus or streptococcus are added to milk and then start to ferment

rennin

this is aded for hard type cheese. added to increase coagulation and then it's salted

which bacteria is for swiss, cheddar

propionibacterium

which bacteria for semisoft (blue, gorgonzola, etc)

penicillium fungus

which bacteria for limburger

brevibacterium

which bacteria for yogurt

streptococcus or lactobacillus

how is yogurt produced

add milk and heat to produce aldehydes and acids

procedure to pickled vegetables

placed in anaerobic environment with salt or vinegar and add leuconostoc and lactobacillus

which bacteria are added to pickled vegetables

leuconostoc and lactobacillus

which bacteria are used in processed meats

lactobacillus or pediococcus

what do you add in alcoholic beverages

add yeast and use the yeast to inhibit the sugar

to stop yeast from making fermentation what do you add

SO2 (sulfur dioxide)

process to make vinegar

take the alcohol and add acetylbacter or gluconobacter and it makes vinegar from the alcohol

process to make bread

add yeast but sometimes they have to add certain bacteria

which bacteria is used to make sourdough

lactobacillus

which bacteria is used to make pumpernickel

leuconostoc

process of making soy sauce

they use aspergillus and it undergoes a chemical reaction to make the soy sauce