Controlled Use of Micro-organism
See also: Fermentation (food)Some foods, such as many cheeses, wines, and beers will keep for a long time because their production uses specific micro-organisms that combat spoilage from other less benign organisms. These micro-organisms keep pathogens in check by creating an environment toxic for themselves and other micro-organisms by producing acid or alcohol. Starter micro-organisms, salt, hops, controlled (usually cool) temperatures, controlled (usually low) levels of oxygen and/or other methods are used to create the specific controlled conditions that will support the desirable organisms that produce food fit for human consumption.
Read more about this topic: Food Preservation
Famous quotes containing the word controlled:
“To do the same thing over and over again is not only boredom: it is to be controlled by rather than to control what you do.”
—Heraclitus (c. 535 B.C.c. 475 B.C.)