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Definition
| unicellular micro-organisms used to make cheese and yoghurt. |
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Definition
| solid substance formed when milk is made to clot by the action of rennet during cheese-making |
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Definition
| chemical substance made by the action of certain bacteria on milk |
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Definition
| chemical substance originally from calves' stomachs used to make cheese and yoghurt |
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Definition
| chemical reagent used to test the bacterial content of milk |
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Definition
| liquid substance that separates out from curds when milk is made to clot during cheese-making |
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Definition
| food produced from milk by the action of lactic acid-forming bacteria. |
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Definition
| process where a waste material is changed into a useful product |
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Definition
| chemical that indicates the oxygen content of water |
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Definition
| unicellular fungus used in brewing and baking |
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Definition
| word describing beer that has been filtered and stored in metal kegs |
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Definition
| word describing beer that has been left to mature in wooden barrels |
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Definition
| word describing a drink that contains alcohol |
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Term
| biological washing powder |
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Definition
| type of detergent that contains a stain digesting enzyme produced by bacteria |
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Term
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Definition
| container in which a fermentation process is brought about by micro-organisms |
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Definition
| excessive growth of simple green plants as a result of excess phosphates released into rivers from sewage and excessive use of washing powders |
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Definition
| substance made by one type of microbe that prevents growth of bacteria |
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Term
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Definition
| word used to describe a microbe that is not killed by an antibiotic |
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Term
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Definition
| word used to describe a microbe that is killed by an antibiotic |
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