1 Milling Malt (germinated barley) is cracked open. Mill 2 Mashing The ingredients of mash-malt, water, and sometimes adjuncts-are mixed. Enzymes in the mash convert starches into fermentable sugars. Spent grains are then removed. Mash bin Нops Spent grains з Bolling Hops are added and the mixture is boiled to extract the flavor, concentrate the wort, inactivate enzymes, kill most microbes, and precipitate proteins. Spent hops are then removed. Brew kettle Wort Yeast Spent hops Fermentation Fermenting tank Yeast is added. When fermentation is complete, excess yeast cells are then removed. Yeast 5 Aging The beer is aged, allowing time for flavors to develop. Lagering tank 6 Bottling The beer is filtered or pasteurized and then bottled. FIGURE 30.5 Commerclal Production of Beer

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Food Microbiology

The subdivision of microbiology that deals with the interaction between microbes and food particles are called food microbiology. This scientific study incorporates both beneficial and harmful microbes and their effect on the food production, food storage, and health of human beings.