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Anaerobic Respiration's role in Yogurt and Cheese
Transcript of Anaerobic Respiration's role in Yogurt and Cheese
Fermentation is a process that uses anaerobic respiration to change the chemical make up of
Alcoholic Fermentation turns pyruvate into ethanol and carbon dioxide
Lactic Acid Fermentation produces lactic acids from pyruvate
Anaerobic Respiration is a way for cells to use energy when oxygen is not available
There are two types of anaerobic respiration:
1. Alcoholic Fermentation
2.Lactic Acid Fermentation
Anaerobic Respiration in Yogurt
Anaerobic respiration plays a key role in the process of making yogurt
Anaerobic bacteria is used to change its chemical make up and increase yogurt's shelf life
It also is used to add health benefits
Anaerobic Respiration in Cheese
In anaerobic respiration, glucose isn't fully metabolized so it results in producing lactic acid as a byproduct
Bacteria converts lactose into lactic acid, which is critical in curdling milk and breaking down fats and proteins
Yogurt can stay fresh for around 1 to 3 months after its sell-by date
It is one of the most popular dairy products in the world
Cheese can last for around 1-8 months after its sell-by date when stored properly