Food Production

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Microorganisms are organisms which cannot be observed by the naked eye. They are extremely small and can be seen only under a microscope. Many are unicellular, and they are found in air, water, soil, …

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A bacterial cell has primitive nuclear material without a nuclear membrane. It also has an outer capsule. The cell is simple in structure and may move with the help of a flagellum.

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The four common shapes of bacteria are coccus, bacillus, spirillum, and vibrio. Coccus is round, bacillus is rod-shaped, spirillum is helical, and vibrio is comma-shaped.

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Curd is fermented whole milk formed by bacterial action on lactose, the milk sugar. The most commonly used bacteria are Lactobacillus bulgaricus and Lactobacillus acidophilus. These bacteria help chan…

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Curd is a healthy food because it is rich in calcium, which helps in bone growth in children and helps prevent weak and brittle bones in adults. It is also easy to eat and can be made from milk of dai…

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Cheese manufacturing has four major steps: curdling, cottage cheese stage, salting, and ripening. Curdling separates curd from whey, salting removes more moisture and stops unwanted microorganisms, an…

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Bacteria are used in curing tea to remove bitterness and give flavour and aroma. Tobacco is also cured by bacteria. This shows that some bacteria help in processing food and other plant products.

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Certain intestinal bacteria synthesise B vitamins. In herbivorous animals, these bacteria also help in digestion of cellulose. They therefore support nutrition and digestion.