microorganisms - Simple unicellular and structurally similar representatives of the plant and animal kingdoms.
Microorganisms introduced, or permitted to develop, in cheese during the ripening process impart distinctive flavors and textures.
Microorganisms may be found almost anywhere in the taxonomic structure. Bacteria and archaea are always or almost always microscopic, as are most protists. Even some fungi, a primarily macroscopic taxon, are microorganisms.
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To destroy microorganisms by boiling in water, by dry heat, or by steam.
Stew
To cook slowly in a small amount of liquid for a long time.
Mesophillics - are microorganisms that grow best at moderate temperatures. Temperatures may range from 40 °F to 113 °F (5 °C to 40 °C). Optimum growth is usually seen between 70 °F and 95 °F (20 °C and 35 °C).
The four types of rancidity in fats are: absorption of odors, action of microorganisms, action of enzymes (lipases), atmospheric oxidation.
Also, molds and other dark-colored microorganisms not normal to the natural symbiotic relationship which your starter normally maintains. These other microorganisms usually affect appearance, smell, and especially, flavor.
Bt (Bacillus thuringiensis) - One of the most common microorganisms used in biologically-based pesticides is the Bacillus thuringiensis or Bt bacterium.
sulfites - Sulfiting agents are sometimes used to preserve the color of foods such as dried fruits and vegetable, and to inhibit the growth of microorganisms in fermented foods such as wine. Sulfites are safe for most people.
Sanitizing is more than cleaning; it's the process of decreasing how many microorganisms exist on a properly cleaned surface to a safe level. Sanitizing manually is simple.
A product that has not been produced using a heating process to destroy harmful microorganisms.
Sulfites are added to protect the must from hostile microorganisms. The beneficial microorganism, yeast, which conducts the process of fermentation, is added next, along with a few specialized nutrients and a lot of sugar for the yeast to eat.
Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider.
Buttermilk: A sour milk that is made by adding microorganisms to whole milk.
Capers: Pickled flower buds that originate in the Mediterranean.
Castor Sugar: Superfine sugar.
Sterilize- To destroy microorganisms by boiling, dry heating, or steaming.
Stew- To simmer food slowly in a small amount of liquid.
A process by which a food goes through a chemical change precipitated by enzymes produced from yeast, bacteria, or microorganisms. In baking, it refers to the first stages (rising times) after a bread dough is developed and before it is shaped.
Pasteurization: A process in which milk products are heated to kill microorganisms that could contaminate the milk.
Pasteurize - To preserve food by heating it below the boiling point for the purpose of destroying certain microorganisms and arrest fermentation, usually applied to milk and fruit juices.
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milk is pasteurized, meaning that potentially harmful microorganisms have been destroyed. Although cow's milk is the most popular, animals such as camels, goats, llamas, reindeer, sheep, and water buffalo also provide milk. Cowpea ...
Although barberry helps patients suffering from diarrhea, it is less useful when it comes to clearing the microorganisms in the stomach. Thus the disease will not be effectively treated.
to apply a liquid to the surface of an object to remove dirt; often a cleansing agent is added to the liquid; the process may not kill microorganisms.
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28. Cudlin, J., Blumauerova, N. Steinerova, N.m Mateju, J. and Zalabak, V. "Biological activity of hydroxyanthraquinones and their glucosides toward microorganisms." Folia Mecroviologica Vol 21, Pg 54-57, 1976 ...
Preservation - Used culinarily as a term used to describe perishable food kept in a consumable state. The main principal of preservation, in any form, is to stop or slow down development, the actions of microorganisms, ...
 See also: Produce, Cooking, Water, Bacteria, Temper
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