Cheese and yoghurt are products ofa)Pasteurisationb)Distillationc)Dehydrationd)FermentationCorrect answer is option 'D'. Can you explain this answer?

Question

Answer

Fermented milk is the collective name for products such as yoghurt, ymer, kefir, cultured buttermilk, filmjolk (Scandinavian sour milk), cultured cream and koumiss (a product based on mares’ milk). The generic name of fermented milk is derived from the fact that the milk for the product is inoculated with a starter culture which converts part of the lactose to lactic acid.

Answer

Cheese maturation is the process of cheese ripening, it is a process of cheese making. Penicillium camemberti is responsible for the production of cheese maturation. Yogurt is produced by Lactobacillus bulgaricus formed by the process of fermentation

Answer

Answer:

Cheese and yoghurt are both products of fermentation. Fermentation is a metabolic process that occurs in the absence of oxygen and is carried out by microorganisms such as bacteria, yeast, or fungi. During fermentation, these microorganisms convert sugars into other compounds such as alcohol, acids, or gases.

Fermentation in Cheese Production:
Cheese is made by curdling milk, which is achieved by adding a bacterial culture or an acid like lemon juice. The bacteria used in cheese production, such as Lactobacillus, convert lactose (the sugar in milk) into lactic acid. This acid lowers the pH of the milk, causing it to curdle and form curds. The curds are then separated from the liquid, known as whey. The curds are further processed and aged to create different types of cheeses, each with its own unique flavor and texture.

Fermentation in Yoghurt Production:
Yoghurt is made by fermenting milk with specific strains of bacteria, usually Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria convert lactose into lactic acid, which gives yoghurt its tangy flavor and thick texture. The bacteria also produce other compounds that contribute to the taste and texture of yoghurt. The fermentation process also increases the shelf life of yoghurt as the lactic acid produced by the bacteria helps to inhibit the growth of harmful bacteria.

Comparison with Other Processes:
- Pasteurisation: Pasteurisation is a process of heating food products, including milk, to kill harmful bacteria and extend their shelf life. While pasteurisation is commonly used in the dairy industry, it is not directly involved in the production of cheese and yoghurt.
- Distillation: Distillation is a process used to separate components of a liquid mixture based on their boiling points. It is commonly used in the production of alcoholic beverages but is not involved in the production of cheese and yoghurt.
- Dehydration: Dehydration involves drying out a substance by removing its water content. While cheese and yoghurt may undergo some dehydration during their production process, it is not the primary process responsible for their formation.

In conclusion, cheese and yoghurt are products of fermentation, where specific strains of bacteria convert lactose into lactic acid, giving them their unique flavors, textures, and increased shelf life.

Similar NEET Doubts

Wine and beer are produced directly by fermentation whereas brandy and whisky require both fermentation and distillation.This is because 1) Fermentation is inhibited at an alcohol level of 10-18% 2) Distillation prolonge storage 3) Distillation improves quality 4) Distillation purifies the beverage?

Wine and beer are produced directly by fermentation. Brandy and whisky require both fermentation and distillation. This is because

A: Wine and beer are produced by distillation of the fermented broth.R: Different types of alcoholic drinks are obtained only by fermentation, always followed by the distillation process.

Select the incorrectly matched pair.

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