Fermentation: Aged Asiago Cheese

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Fermentation, a catabolic process, is an alternative process to aerobic respiration, also called anaerobic respiration, results when oxygen isn’t present for glycolysis to carry on into Krebs Cycle. The pyruvates in fermentation used in the cheese become lactate as an end product. Fermentation is a way to produce ATP without the presence of oxygen. The asiago cheese in the picture shows that is aged 60 days. The term “aged cheese” means that it has been fermented using lactic acid fermentation. There are several benefits to fermented dairy products compared to pasteurized dairy products. Fermented dairy products usually tend to be cheaper and they expire slower than pasteurized dairy products. Along with the coagulation of caesin, the fermentation of the cheese drops the pH level of the cheese making the hydrogen ion concentration greater, therefore causing the cheese to become more acidic.

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by | August 3, 2012 · 5:45 pm

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