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The most common usage for bacteria in food preparation is with dairy fermentations.
Yogurt and cheeses have been made for centuries using bacteria. The ancients may not
have known exactly what kind of bacteria that was needed or if what was needed was,
indeed, bacteria. All they knew was that the previous batch was required to make a new
one. Many people lack the ability to break down and absorb lactose, the sugar molecule
in milk. As a result, it enters the gut, producing acid and gas, causing pain and diarrhea.
Fermented milk products metabolize lactose into lactic acid, which is more tolerable for
many people. The most common fermented milk product is yogurt. The lactobacilli used
in the making of many yogurts, however, may not be the same type as found within the
common flora of humans as there are many different strains (see Probiotics). The
following are some of the bacteria used in the diary industry: