Micro Ch 28

Commerical sterilization--accomplished by steam under pressure in a _____

Commercial sterilization uses sufficient temp and time to kill _____ endospores

Oddly, commercial sterilization is not a sterilizing treatment. Endospores of _____ may survive, but they don't germinate, because we store canned goods at room temp (a temp too low for ____ to grow)

Target organism in milk pasteurization

Traditional pasteurization (63 deg C, 30 min) was developed by _____ to prevent bacterial spoilage of wine.

High temp, short time pasteurization (72 deg C, ____ sec) is popular with today's processors, because it's much faster.

Ultra-high temp pasteurization (UHT, ____ deg C steam, 3 sec) is a sterilizing treatment

Traditional pasteurization (63 deg C, 30 min) and high temp, short time pasteurization (72 deg C, 15 sec) are equivalent treatments, meaning they are equally ______.

UHT is used in the US to treat _________. In Europe, UHT processed ____ can be purchased. UHT-treated products are shelf-stable, because they're _____.

Cheese production- the casein curd is formed by ____, an enzyme that causes milk proteins to coagulate. (Casein is the major ___ in milk.)

Cheese production- the water is pressed out of the ____, microbial cultures are mixed in, and the mix is allowed to ripen in storage. The longer the fermentation, the more ____ ("sharper") the cheese becomes.

_____ acid bacteria (like species of ____ and others) are the most common bacteria used to ripen cheese. ____ products produced by the bacteria give the different cheeses their characteristic flavors and aromas

________ is used to ripen Swiss cheese. The ______ acid produced by the bacteria gives the Swiss cheese its characteristic flavor, and the ______ produced forms the characteristic holes.

Species of _____ are used (in addition to lactic acid bacteria) to ripen various soft cheeses (e.g. bleu cheese).

The blue-green streaks in bleu cheese are mold (______) that's growing from the surface down into the block.