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