Food Science Terms - Y

Yeast: single cell organism converts its food, often sugar, through a process known as fermentation. The products of fermentation are alcohol and carbon dioxide. To multiply and grow, yeast needs moisture and food (in the forms of sugar or starch), and a warm temperatures (70°- 80°F is best). Yeast has not been known to cause illness when present in foods but can cause damage to food products and will change taste. It is useful in making products such as bread, wine and beer



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