Chapter 7.3, Problem 1QTC

Summary Introduction

To write:

The production of fermenting products is different from other food products.

Introduction:

Fermentation:

It is a chemical degradation of a substance by yeasts, bacteria, or other microorganisms. It usually involves the bubbles and gives off the heat. Fermentations (alcohol and lactic acid) are utilized to preserve the foods. The bacteria used in these fermentations help in preventing bacterial growth which can destroy the food.