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2.1 outline the key events that led to the use of biotechnological practices, including: yeast in the manufacture of bread yeast and fermentation for alcohol production the use of other micro-organism for the manufacture of yoghurt and cheeses
outline the key events that led to the use of biotechnological practices, including:
- yeast in the manufacture of bread
- yeast and fermentation for alcohol production
- the use of other micro-organism for the manufacture of yoghurt and cheeses
- The events that led to the use of biotechnological practices were a combination of chance acts and the need to preserve food for consumption outside of the growing season.
- Yeast in the manufacture of bread has been occurring for at least 5 000 years. It is believed that natural contaminants of flour such as wild yeast and lactobacillus may have been introduced possibly by the addition of milk. Once a mixture worked, a small sample was kept from one dough to start the process in the next batch of dough.
- Wine will form naturally from fruit juices as the yeast grows on the skin of fruit. The production of wine was an ancient practice during ancient Greek times and the Greek amphora allowed wine to be aged. Beer was made from barley in Ancient Egypt.
- It is thought that the first cheese was made when a herdsman put some milk into a sheep’s stomach carry bag and after the day’s travel discovered that the milk had changed into curds and whey as a result of the enzyme renin found in sheep’s stomachs.