Set D

2. The breakdown of substances by natural means, often referring to food waste management.
3. The process of producing beer by steeping and fermenting starches.
7. Substances in food that can trigger allergic reactions.
8. A harmful bacterium that can contaminate food, particularly unpasteurized dairy products.
11. The process of removing suspended solids from liquids to make them clear.
13. The community of microorganisms living in a specific environment, such as food or the human gut.
14. A process that converts cereal grains into malt for brewing or distilling.
19. A metabolic process that converts sugars into alcohol or acids using microorganisms.
21. A process used to filter small particles and microorganisms from liquids, often used in milk processing.
22. A mixture of water and crushed grains, used as the first step in the brewing process.
23. A genus of yeast used in brewing and baking, particularly for fermenting sugar.
26. The process of refining or finishing a food product, such as removing bran from rice grains.
27. A type of alcohol used in food products and beverages, also used as a disinfectant.
29. Substances that prevent the oxidation of food, extending shelf life.

1. The process of adding vitamins or minerals to food products to enhance their nutritional value.
4. The process of mixing two immiscible liquids, such as oil and water, into a stable mixture.
5. The process of passing a liquid through a filter to remove solids.
6. The process of killing or removing all forms of microorganisms from food.
9. A group of organisms, including molds and yeasts, involved in food production.
10. A preservative used in processed meats that can convert into harmful nitrosamines in the body.
12. The process of heating food or liquids to kill harmful bacteria and extend shelf life.
15. A microorganism used in fermentation to produce alcohol and bread.
16. A heavy metal that can accumulate in fish and seafood, posing health risks.
17. The process of heating sugar to create a brown color and characteristic flavor, used in cooking.
18. Substances added to food to improve taste, appearance, or preservation.
20. Vitamin B12, a crucial vitamin produced by certain bacteria and used in food fortification.
21. Toxic compounds produced by molds that can contaminate food.
24. Unwanted substances in food that can harm health, such as chemicals or microorganisms.
25. The liquid that separates from curd during cheese production, rich in proteins.
28. The solid part of coagulated milk, often used in cheese-making.