Visit any bakery or milk chilling center near to your school with the help of your teacher or parents. Learn bout some techniques to culture and usage of some microorganisms and prepare a note on them.

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Solution

The most common bakery item is bread.
Baker's yeast also known as Saccharomyces cerevisiae is used in the making of bread and other bakery products.
It helps the dough to 'rise' (leavening) which makes the bread soft and fluffy.
They are most widely used in the food industry due to their ability to ferment sugars to ethanol and carbon dioxide.
Bacteria are also an important source for the production and preservation of food.
Lactobacillus species or lactic acid bacteria help in converting milk to curd.
In milk chilling centre, chilling is necessary to:-
1) Limit the growth of bacteria
2) Minimise micro- induced changes
3) Maximize shelf life.

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