Did you know that biotechnology plays a major role in making everyday foods like cheese, yogurt, and bread? These delicious foods are created using tiny living organisms called microorganisms 
.
In cheese production 
, bacteria are used to ferment milk and convert lactose into lactic acid. This process gives cheese its unique taste, texture, and aroma. Different types of bacteria and processing methods create different varieties such as cheddar, mozzarella, and Swiss cheese.
Yogurt 
is made using beneficial bacteria like Lactobacillus and Streptococcus. These bacteria ferment milk, making it thicker, tastier, and easier to digest. Yogurt also contains probiotics, which help improve gut health and strengthen the immune system 
.
Bread 
is made using yeast, a microorganism that ferments sugar and produces carbon dioxide gas. This gas makes the dough rise, giving bread its soft and fluffy texture. Without yeast, bread would be flat and dense.
Biotechnology not only improves the taste and quality of food but also increases shelf life and nutritional value 
. It ensures safe, healthy, and consistent food production on a large scale.
The next time you enjoy cheese, yogurt, or bread, remember—you’re tasting the amazing power of biotechnology!
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MBH/AB