NOTE 1

Cards (30)

  • Fermentation
    The process of converting sugars into alcohol and other byproducts using microorganisms
  • Beer and cheese production
    • The history dates back thousands of years
    • Production methods have changed over time to reflect cultural preferences and technological advancements
  • Types of fermentation
    • Aerobic (with oxygen)
    • Anaerobic (without oxygen)
  • Aerobic fermentation

    Used for cellular respiration, involves the breakdown of glucose into carbon dioxide, water, and ATP
  • Anaerobic fermentation
    Used in beer and cheese production, involves the partial oxidation of glucose to produce energy and byproducts such as ethanol and lactic acid
  • Microorganisms
    • Play a crucial role in fermentation processes of beer and cheese
    • Contribute to flavor, texture, and preservation
  • Fermentation processes
    • Batch fermentation
    • Fed-batch fermentation
    • Continuous fermentation
  • Batch fermentation
    The simplest method where all ingredients are added at the beginning and the fermentation proceeds until completion
  • Fed-batch fermentation
    Starts with an initial batch, then additional nutrients are added to extend the growth phase and increase product yield
  • Continuous fermentation
    A steady-state process where fresh medium is continuously fed into the fermenter, and an equal volume of fermented product is removed simultaneously
  • Microorganisms in beer production
    • Saccharomyces cerevisiae (main yeast strain, converts sugars to alcohol and CO2)
    • Other yeasts and bacteria (can cause off-flavors or sourness)
  • Microorganisms in cheese production
    • Lactic acid bacteria (LAB) (acidify milk, separate curds, develop flavor and texture)
    • Non-starter LAB (contribute to flavor and aroma)
    • Molds (create blue veins, white rinds, and specific flavors)
  • Quality control and assurance
    • Essential in industrial fermentation to ensure product consistency, safety, and compliance with regulatory standards
  • Fermentation is a crucial process in beer and cheese production, influenced by different types, microorganisms, and quality control measures
  • PRIMARY RAW MATERIALS IN CHEESE PRODUCTION
    -            Milk
    -            Lactic Acid bacteria
    -            Rennet
    -            Salt
  • Milk Preparation – often pasteurized to eliminate harmful bacteria
  • Inoculation and curdling – milk is inoculated with specific LAB cultures and rennet
  • Curd cutting and Draining – curd cut into smaller pieces
  • Salting and pressingsalt is added to curd to inhibit unwanted bacteria, enhance flavor and influence texture
  • Ripening – cheese undergoes various biochemical and and physical transformations
  • Ripening – cheese undergoes various biochemical and and physical transformations
  • Curd formationlactic acid production by LAB lowers pH
  • Texture formation – type and amount of lactic acid produce by Lab
  • Food preservationlactic acid acts as natural preservatives
  • BEER PROCESS
    Malting – barley grains are soaked in water for 2 days
    Kilning – germinated barley seeds heated slowly to 80 degrees Celsius
    Mashing – grist (crushed barley grains) mixed with warm water for 1 hour
    Boiling of wort – boiling extracts hop flavor, coagulates proteins
    Hops – dried hop flowers are added for pungent aroma
    Fermentation – yeast strains convert sugar into ethanol
    Finishing, ageing, maturation and carbonation – beer is stored at low temperature – carbonation is achieved through cooling, clarification, filtration, and packaging
  • Two main types:
    Aerobic (with oxygen): Used for cellular respiration.
    Anaerobic (without oxygen): Used in beer and cheese production.
  • Microorganisms play a key role:
    Contribute to flavor, texture, and preservation.
  • Fed-batch fermentation:
    Starts with an initial batch, then additional nutrients are added.
    Used in beer production to increase yield.
    Less common in cheesemaking.
  • Continuous fermentation:
    Steady-state process with constant input and output.
    Not commonly used in cheese due to complexity.
  • Batch fermentation:
    Simplest method, all ingredients added at once.
    Used in both beer and cheese production.