CHEESE IN COMMON FOODS FERMENT ENCOURAGE MICROORGANISMS SPOILAGE SPECIAL INGREDIENTS TEMPERATURE EATING PARTS CHEMICALS HELP PRESERVE CHANGE FLAVOR TEXTURE INTERESTING BRIEF LOOK FERMENTATION USED TO PICKLED VEGETABLE SOAKED SALT BACTERIA SUGARS PRODUCE LACTIC CRUSHED DIGEST STARCHES CARBON DIOXIDE CAUSING DOUGH MILK MILK SUGAR LACTOSE ACTS ENZYME RENNET CURDLE CHEESEMAKER WHEY MICROBES RIPEN MATURE SCIENCE COOKING WEBCASTS COOKS SHARE DISCUSS EXPLORATORIUM POLICY PRIVACY POLICY
Science of Pickles: Fermentation and Food | Exploratorium