Food science activity

Directions:

Answer the following questions then save and upload to the Lesson 9 Essay drop box (in the drop box folder under the Lessons Tab).

1. How does pH affect microbial growth?

2. What is the poising effect?

3. What are lactic acid bacteria, and where are they found?

4. What reactions take place in the formation of off-odor compounds from lysine and ornithine?

5. How do molds spoil foods?

6. The graph below depicts two events over time. The left y-axis (and the solid line in the graph) shows the log of the growth of microorganisms in broth in colony-forming units per milliliter (CFU/mL). The right y-axis (and the dotted line) graph the oxidation-reduction potential of the medium, measured in millivolts (mV). Based on the environmental conditions and the pattern of growth, what conclusions can you draw regarding the types of microorganisms that are likely to be present?

7. A friend of yours is trying to make cheese from milk proteins and water only. What steps and ingredients would be needed to successfully do it?