| Bacteria and Diseases | FDA Requirements | Microbes of Cheese | Genomes and Cheese | Cheesemaker Cheesemaker |
|---|---|---|---|---|
|
What is the bacteria that is found in Penicillin?
Penicillium
|
What is the FDA?
Food and Drug Administration
|
What is Lactic Acid Bacteria?
A bacteria used to make cheese
|
What is camembert cheese?
Soft cheese made with penicillium.
|
What is the company used to approve cheese?
FDA
|
|
Who was the scientist that founded Penicillin?
Fleming
|
What is the minimum temperature for pasteurized milk?
145
|
What is a bacteria found in cheese?
Penicillium
|
What is the tough exterior of camembert cheese made out of?
Penicillium
|
What is Penicillium?
The genus of the mold that produces the drug.
|
|
What is known as the Wonder Drug?
Penicillin
|
What is the minimum time for the milk to be heated?
15 seconds
|
What does bacteria that doesn't die off during the process do for cheese?
Changes the texture and flavor
|
What is the genomes role in making cheese?
To help fungi break down the milk components more effectively
|
What is Penicillin?
The actual drug derived from the genus of the mold, Penicillium
|
|
What year was the Nobel Prize won for founding Penicillin?
1945
|
What is the minimum amount of days that cheese needs to be aged for before it can be approved?
60 days
|
What is the most common mold in cheese?
Penicillium
|
Why do humans choose to include fungi?
Makes better, more flavorful cheese.
|
If someone is allergic to Penicillin, how can they eat camembert?
Because they are allergic to the chemical Penicillium, not the mold.
|
|
What type of cheese is Penicillium found in?
Most common cheeses, camembert.
|
Can you buy cheese made from unpasteurized milk?
Yes
|
What creates differences between textures and tastes of cheese?
The microbes and bacteria left to grow in it.
|
What is the name of the scientist that wrote this journal?
Pamela J Hines
|
What is the name of the chapter?
Down on the farm.
|
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