Food Preservation Techniques Preservatives Added Canning Freezing Dehydration Irradiation Freeze-Drying Packaging Fermentation

What do Cheese, Beer, Pickles & Chocolate have in common?

Fermentation! Allows for foods to be preserved –Ex. Milk into cheese or yogurt Gives foods different texture/taste –Ex. Wild Rice is chewable when fermented Allows foods to be useable –Ex. Coffee beans and chocolate

Bacterial Fermentation Anaerobic – no Oxygen required “Good” bacteria Indigenous bacteria are naturally found in the food Other Bacteria are added to the food

Types of Bacteria Lactic Acid Bacteria –Use in making pickles & sauerkraut Carbon Dioxide Bacteria –Used in making some cheeses Proteolytic Bacteria –Used in making cocoa and chocolate Acetic Acid Bacteria –Used in making vinegar