Micro-organisms as a source of Food/other benefits: Food Microbiology

Food Microbiology

• The Roles of Microorganisms in Food Production
• Use starter cultures in commercial food and beverage production
• Composed of known microorganisms
• Consistently perform specific fermentations
• Many common products result from fermentation of vegetables, meats, and dairy products

© 2012 Pearson Education Inc.

Figure 25.1 The cheese-making process

Pasteurization kills unwanted microorganisms
Addition of starter bacterial culture
Coagulation of milk proteins (curd formation)
Disposal of liquid whey as waste product
Production of unprocessed cheeses
Cutting of curds
Production of processed cheeses through pressing, addition of secondary microbial cultures, and aging (ripening)