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Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganismsyeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.

The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.

Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, fish, meat, or tea.

08 May Is fermented food really good for your health?
rebecca 0 853
There is no doubt that food and drink fermentation has seen a big resurgence in recent years.There are all sorts of extravagant claims about what bene..
10 Apr Sour about the dough!
rebecca 0 517
    I have been experimenting over the past month. We are lucky at Ozfarmer to be based on the mid-north coast of NSW and abou..
01 Mar Kefir the (VERY) Healty alternative!
rebecca 0 622
One of our favourite breakfast drinks is kefir.Alcoholic drinks are made by a process of fermentation, but not all fermented drinks are alcoholic, and..
05 Jun Fermented Drinks Allowed for Dry July!
rebecca 0 547
July is Dry July month, a month where many try to give up alcohol to raise money for cancer.  Whilst many alcoholic drinks are traditionally made thro..
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