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Anaerobic Respiration's role in Yogurt and Cheese

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McKenzie Benz

on 14 March 2014

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Transcript of Anaerobic Respiration's role in Yogurt and Cheese

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
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

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