Fermentation in Bread and Dairy Foods

Fermentation shapes the taste, texture, and shelf life of many foods. Microorganisms change carbohydrates into organic acids, alcohols, and other metabolites. These products can slow spoilage microbes, improve digestibility, and create the flavors people expect in baked and dairy foods.

Bread mak...

In food production, microbes enhance flavor, boost nutrition, and extend shelf life.

In the baking industry, yeast, such as Saccharomyces cerevisiae, ferments simple sugars and releases carbon dioxide, causing the dough to rise.

In the dairy industry, lactic acid bacteria ferment milk into different products, depending on the ...