microbiology

2 articles · All tags

• Cheese Making: The Controlled Spoilage of Milk
  How milk becomes cheese: acid and enzymes curdle it, microbes ripen it, and the entire diversity of cheese follows from four controllable variables.
• Fermentation: How Microbes Preserve and Transform Food
  Fermentation explained: how yeasts, bacteria, and molds convert sugars into acids, alcohol, and aroma — the oldest biotechnology and the basis of bread, beer, cheese, and more.