select three following foods that are made with direct help
of microorganisms.
1. Cheese: Microorganisms such as bacteria, yeast, and molds are used in the cheese-making process to ferment milk, resulting in the production of curds and whey, which are then processed and aged to give different types of cheese their distinctive flavors and textures.
2. Yogurt: Yogurt is made through the fermentation of milk by using specific strains of bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria convert lactose (milk sugar) into lactic acid, which gives yogurt its tangy taste and thick texture.
3. Bread: Yeast, a type of microorganism, is crucial in bread-making as it allows the dough to rise. Yeast metabolizes sugars present in the dough, producing carbon dioxide gas that gets trapped in the gluten network. This gas causes the dough to expand and gives bread its characteristic light and airy texture.