CLF208 W14 Cheese Fermentation

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Across
  1. 2. yeasts in secondary flora go through that process to produce cellular components that contribute to umami flavours and precursors.
  2. 6. a cheese with eyeholes from ______ and 36-48% water. It is the Gas produced by yeasts in secondary flora that opens blue-veined curds and distributes Penicillium roqueforti.
  3. 8. produces volatiles and _____ by assimilation and breakdown of certain substances
  4. 9. broken down with water and enzymes into sugars which serves as energy for Non-starter LAB
  5. 10. enzymes released outside of yeasts to break down proteins and lipids
  6. 15. an example of cheese with eyeholes
  7. 16. yeasts in secondary flora and Penicillium roqueforti ____ pH in order to assist other bacteria and enzymes in their acitivities.
  8. 17. _______ and partial colouration in dutch cheeses from spoilage yeasts
  9. 20. found in milk fat globules membranes and are used as energy for Non-starter LAB
  10. 21. an example of Italian cheese with 40-60% water
  11. 23. a species of Non- LAB in secondary flora. They are anaerobes and are more thermally stable than other microbes
  12. 24. along with a non heat-resistant species, heat resistant ____ spp are spoilage psychrotrophic bacteria. They cause discolouration and off-flavours from heat-resistant proteases, lipases and phospholipases.
  13. 25. along with a heat-resistant species, non-heat resistant ____ spp are spoilage psychrotrophic bacteria. They cause discolouration and off-flavours from thermal labile proteases and lipases
  14. 26. ____ and taints in cheddar/gouda cheeses
  15. 27. an example of ripened cheese with bacteria on surface and has 40-50% water
Down
  1. 1. ______ cladosporioides and herbarum are examples of spoilage mould in non-mould ripened cheese
  2. 3. non-lab uses enzymes, which catalysed such reaction, on proteins and lipids, affecting quality and speeding up ripening.
  3. 4. more ___ flavour and better gastronomic quality with Non-starter LAB which also breaks down lipids and proteins. With uncontrolled metabolism, they spoil the cheese.
  4. 5. an example of soft cheese with 55-80% water
  5. 7. means to absorb and use. Done on citric and lactic acids and lactose in yeasts in secondary flora.
  6. 11. _____ commune and glabrum. are examples of spoilage mould in non-mould ripened cheese. May appear as thread mould.
  7. 12. _______ marxianus is an example of spoilage yeasts in cheese. They also part of secondary flora.
  8. 13. ____ spp is an example of spoilage mould in non-mould ripened cheese.
  9. 14. ____ diffluens and famata are examples of spoilage yeasts in cheese
  10. 18. LAB use amino acids and glucose as energy Lysates from starter ____ for their fermentation
  11. 19. an example of cheese soaked in brine with 50% water
  12. 22. when predominant in cheddar cheese, Penicillium commune and ____ cause spoilage