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GCSE Food Preparation and Nutrition · key term
An acid produced when selected bacteria ferment milk sugar; it gives yoghurt a sour taste and helps milk proteins coagulate.
Used by AQA
Specification 3.4.1.3 · Paper 1
Revise: Microorganisms in Food ProductionThe bacteria ferment lactose, the sugar in milk, and produce lactic acid. This acid changes the milk proteins and causes them to coagulate, joining together into a thicker structure. The milk thickens into yoghurt and develops its characteristic sour flavour.
Link each microorganism to its effect: mould changes blue cheese’s flavour, texture and appearance; yeast produces carbon dioxide; bacteria produce lactic acid.
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