Chapter 16.3, Problem 3TQ

Summary Introduction

To review:

The determination of the kind of fermentation that occurs in traditional fermented foods.

Introduction:

Traditional fermented foods are made at home on a small scale. It provides all the required nutrients easily and prevents dependence on the market for basic products. Fermented foods are inexpensive and economical. Starter culture is a culture consisting of microorganisms that help in the production of the desired product. This term is generally used for products like yogurt, cheese, and meat. The advantages of starter culture are that its quantity is known, it reduces the ripening time, and removes undesirable microorganisms which make the product safe.