FS111 Fermentation in Food Production

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Across
  1. 1. Semi-solid fermented milk product
  2. 3. Inhibits spoilage
  3. 6. Fermented cabbage
  4. 7. Type of vinegar used in Asian recipes
  5. 8. Proteins
  6. 10. Acidic liquid used as a condiment or preservative
  7. 13. Fermented milk used in baking
  8. 14. fruit whose rind can be pickled
  9. 15. Ingredient used to leaven bread
Down
  1. 2. An organism with ones cell is __________.
  2. 4. fats
  3. 5. The "P" in SCP
  4. 9. clot formation
  5. 11. Expulsion of water from the clot
  6. 12. Salt in a solution