AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.4.1.3, 3.6.2.1 · Paper 1
Revise: Microorganisms in Food ProductionYoghurt production uses a starter culture: selected bacteria added to begin fermentation. Milk is first heat-treated, for example by pasteurisation, to destroy harmful bacteria. It must then be at a suitable warm temperature for the starter bacteria, rather than being boiling hot when they are added.
- Revise: Food Production Stages
Selected microorganisms added to food to bring about a controlled fermentation, for example bacteria used to make yoghurt.