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Fermentation - Coggle Diagram
Fermentation
Bread
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Wheat, flour, water and yeast mixed to make a dough
Beer
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CO2 bubble produced form a foam which stops air entering getting in resulting in anaerobic respiration
Yoghurt
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Cooled to 40-45 degrees Celsius and inoculated with two species of bacteria (lactobacillus and streptococcus)
Milk is pasteurised at 85-90 degrees Celsius for 15-30 minutes to kill any natural bacteria that could cause the yoghurt to spoil
Then when these bacteria respire they produce lactic acid turning the liquid milk into a semi-solid food with sour taste
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