Search Results for: Cheese not fermented
products. examples include the formation of acetic acid ( vinegar ) from alcohol by vinegar bacteria, and of citric acid from sugar by certain molds (such as aspergillus niger). these microbial processes have gained industrial importance, and are often referred to as fermentations, although they do not
conform to louis pasteur 's concept of fermentation as a decomposition in the absence of air. people have devised innumerable ways to utilize fermentation to produce food and drinks, creating such products as beer, wine, cheese, yogurt, sauerkraut, miso, soy sauce, kimchi , and so forth. fermentation...
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