APPLIED MICROBIOLOGY - Food Microbiology

These flashcards cover key terms and definitions pertaining to food microbiology, specifically focusing on the characteristics and processes related to industrial microorganisms used in food production.

Industrial Microorganisms

Microorganisms that are used in large-scale production of food and beverages.

Lactic Acid Bacteria

A group of bacteria that ferment lactose to produce lactic acid, commonly used in dairy products.

Starter Culture

Specific strains of bacteria that are added to milk to initiate the fermentation process in cheese and yogurt making.

Fermentation

The metabolic process that converts sugar to acids, gases, or alcohol using microorganisms.

Pasteurization

The process of heating milk to eliminate spoilage bacteria before fermentation.

Yeast

Single-celled fungi used in the fermentation process of bread and alcoholic beverages.

Rennet

An enzyme complex added to milk to coagulate proteins, forming curds in cheese-making.

Ripening

The process during which cheese develops its flavor and texture through microbial activity.

Mashing

The process of mixing milled grains with water and heating it to extract sugars for fermentation.

CO2 Fermentation

The production of carbon dioxide during fermentation, contributing to the texture and rise of bread.

Cultured Dairy Products

Dairy items such as yogurt and sour cream prepared using specific microbial cultures.

Brine

A saltwater solution used in the ripening process of certain cheeses to promote flavor development.