VENTEROSO, JEREMIE JOHN P.

Activity 1:  
1.    pasteurization – Pasteurization is the procedure that was designed by Louis
Pasteur in which food products are subjected to heat (around 70°C to 100°C) to
eliminate the possibilities of thriving of pathogens.
2.    brewing – Brewing is the process where food sources rich in starch content is
soaked in water and is eventually fermented to yield yeast formation.
3.    malting – Malting is the procedure of carefully controlling the germination of grain
under moisture and then drying it. The final product is called a malt.
4.    mashing – Mashing is a step in brewery process where a mixture of grains are
steeped in water. The product formed is called “mash”. In this step, the enzymes of the
grains are activated to allow fermentation.
5.    kefir – Kefir is a fermented milk, usually from kefir grains.
 
Activity 2:
1.     The type of fermentation observed in yeasts is alcoholic fermentation.
2.    The product/s of fermentation is/are ethanol, lactic acid, carbon dioxide, and
hydrogen gas (H2).
3.    Food spoilage is the detrimental effect of microorganism in the food.
4.    During the fermentation process, sugar is used to supply energy for yeast
growth.
5.    The instrument used by winemakers to test grape juice before, during, and after
fermentation. Hydrometer
6.    Aspartame or saccharin is an example of sweetener.
7.    Brined Cheese - is a soft, salt-cured or pickled type of cheese.
8.    Stretched Curd cheese is a soft, unripened, stretched type of curd.