Lecture 14 – Main topics Swiss cheese: Propionibacter shermanii is the “hole-maker”. Cheese holes are formed from bubbles of carbon dioxide produced by P.shermanii (see McGee p.58).) Blue cheeses: characteristic blue veins due to the growth of blue molds Penicillium roqueforti and Penicillium glaucum (see McGee p.59). Cheese ripening: fresh cheeses undergo a series of transformations due to the activity of many microbial enzymes. Such transformations lead to the development of characteristic flavors and textures of different cheeses (see McGee p.60). Stimulant Beverages COFFEE (native to Ethiopia) TEA (native to China) CHOCOLATE (native to Central America/Northern South America?) All were unknown in Europe before 1500; they were introduced in the 16 th-17 th centuries. Tea is prepared with the leaves of the Camellia sinensis plant (see McGee p.435). Tea is an infusion, a liquid prepared by steeping or soaking. Infusions made with plants other than Camellia sinensis , such as mint, lemon grass, are called herbal teas. There are 3 major classes of tea: green, black and oolong. All are made from the same plant,
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