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Food Spoilage - Coggle Diagram

- - - - Used in the making of certain cheeses like: Brie, camembert, and Stilton Cheese
      - Creates distinctive colours and tastes
    - - Used to ripen surfaces of sausages, creating longer shelf life
      - Improves aroma and texture of sausages
    - - Soy sauce = soy beans + yeast + mould
  - - - Rising agent for dough due to CO2 bubbles which are produced when it ferments
    - - Carbon Dioxide = fizz in alcoholic drinks
      - Ehanol produced when yeast ferments
  - - - Helps to sour the milk, leading to curds and whey
      - bacteria changes lactose in the milk into lactic acid - lowering the pH
    - - Bacteria is added to the milk, which then multiplies for several hours at 40 degrees celcius
      - bacteria changes lactose into lactic acid, making it tangy
      - Lactic acid denatures and coagulates the protein in the milk, making the milk thicken