Fermentation is a metabolic process in which microorganisms like yeast and bacteria break down carbohydrates like sugars and convert them into simpler substances like alcohol or acid. Yeast performs fermentation to obtain energy by converting sugar into alcohol, while bacteria convert carbohydrates into lactic acid. Fermentation plays a role in producing many foods like beer, wine, bread, yogurt and cheese.

1. Fermentation
 The chemical breakdown of a substance by bacteria, yeasts,
or other microorganisms.
 Fermentation is a metabolic process in which an organism
converts a carbohydrate, such as starch or a sugar, into an
alcohol or an acid. For example, yeast
performs fermentation to obtain energy by converting sugar
into alcohol. Bacteria perform fermentation, converting
carbohydrates into lactic acid.

2. Fermentation
 Fermentation is the process in
which a substance breaks
down into a simpler
substance.
 Microorganisms like yeast
and bacteria usually play a
role in the fermentation
process, creating beer, wine,
bread, yogurt and other foods.

3. History of Fermentation

4. cheese
• Cheese is a solid food
made from the milk of
cows, goats, sheep and
other mammals.
1) Coagulating milk.
2) Acidification with a
bacterial culture.
3) An enzyme “RENNET”
which curd the milk.

5. Cheese Discovery
 Cheese was first made by a
man traveling across a desert,
carrying milk in a sheep
stomach and acids from the
stomach and the churning
motion of the man walking
made cheese.
 So To his surprise when he
opened the stomach to get a
drink, he found cheese!!

6. Cheese Fermentation
 Most cheeses are acidified to
a lesser degree by bacteria,
which turn milk sugars into
lactic acid.
 then the addition of rennet
completes the curdling. ...
Generally speaking, hard
cheeses, such as parmesan
last longer than soft cheeses
such as Brie or goat's
milk cheese.