CHEESE FERMENTATION, History working

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.