PLP 150C1 1st Edition Lecture 10Outline of Last Lecture I. Flower winesA. PrunoII. Other fermented beveragesIII. BeerA. Top-fermenting yeastB. Bottom-fermenting yeastOutline of Current Lecture I. CheeseA. European, soft, blue.II. BreadA. SourdoughIII. Salami and other meatIV. BeansV. OncomCurrent LectureWhat is cheese?• Made of proteins and fat from milk.• Produced by coagulation of the milk protein casein.• Usually the milk is first acidified, and rennet is added to cause coagulation• Vegetarian alternatives to rennet are made.◦ Most are made by fermentation of the fungus mucor miehei. • Is important in most of the world for its portability and long shelf life. Longer than milk. High content of fat, protein, calcium and phosphorus. • Compliments other foods.European cheeses• Climates are cooler, and less salt is needed to preserve it.• Consistent results with fewer restraints in the environment where the cheese ages• Brie, Camembert, blue cheeses.Soft cheeses with fungi• Brie - can be made with whole or semi-skimmed milk. Cheese is taken out of the molds, salted, sprayed with cheese mold, then aged in cellar for 4-5 weeks minimum.• Camembert - inoculating warmed milk with bacteria, surface of cheese is sprayed with molds (Penicillium candidum or camemberti). Left to age for 3 weeks minimum.Blue cheeses - any made in similar way. Get their blue-ness from penicillium roquefort. Made ina lab for consistency. The mold made in the lab can be added to the curd, or introduced as an aerosol, through holes poked in the rind.• Gorgonzola - northern Italy. Whole milk from cow used as started bacteria, and spores from penicillium glaucum is also used. Bread - Staple food made from flour, water and other ingredients. The “staff of life”. Lactobacillus makes the culture go sour by excreting lactic acid, which protects it from going bad. Yeast-leavened breads weren’t understood until the 19th century, because of microscopes that scientists could finally discover and study. Makes the dough rise. Since then, strains of yeasthave been selected just for reliability and quickness of fermentation.• Sourdough - made with sourdough started, which is kind of like pancake batter but it’s just flour and water where yeast and lactobacillus reside. These started are owned by bakeries and you can get them by taking a piece of another started and then growing it, or they can be made from scratch.Salami - Cured sausage. Fermented and air dried meat. Can be stored at room temperature for up to TEN YEARS. Traditional salami can be made from pork, beef, venison, poultry and horse. The raw meat is mixed with a lactic acid bacterium and ferments for a day. Then stuffed into an edible cellulose casing and then hung. The product is never fully cooked. The casing is treated with edible mold. Whole process takes 36 weeks. The mold helps dry the salami and create a microbial barrier that imparts flavor.Hams also have a mold covering, usually penicillium. These strains are unique to the area wherethe hams are produced. Molds generally not eaten and are carved off.Ogi is fermented cereal porridge from West Africa, made from sorghum or millet. The fermentation is performed by many lactic acid bacteria and yeasts.Fermented beans• Tempeh - starts with softened whole soybeans, but can be made with other beans. A mild acidulet like vinegar is added to lower the pH. A started, Rhizopus oligosporus, is added, which makes the soy carbs more digestible. Soy sauce is made by mixing soybeans and grain with cultures such as A. soyae and other bacteria and yeasts. That makes “koji”, which is put in a “muro” which is a chamber.Oncom is a traditional staple food of West Javan cuisine. There is a red kind and a black kind. Made from by-products of other foods. Increases the economic efficiency of food production.Safety note: When making it, sanitation is important. Aflatoxin-producing molds are so