bacteria

• bacteria are added to pasteurised milk to make yoghurt
• cheese production:

  • the bacteria ferment lactose and produce lactic acid
  • the lactic acid then acts on the proteins in the milk to thicken it and give it a sour or tangy taste
  • probiotics are a supplement in some yoghurts which are said to give health benefits
• lactic acid producing bacteria are also used to make fermented meats such as salami
• salami production:

  • raw meat is mixed with a combination of ingredients, including a starter culture of bacteria
  • the bacteria ferment the sugar and produce lactic acid - this lowers the pH of the meat, causing the proteins in the meat to denature and coagulate, forcing water out the meat
  • the low pH and lack of moisture makes it much harder for pathogenic bacteria to grow and the meat safer for longer