Souring
Souring
Souring (/ˈsaʊərɪŋ/) is a process by which an organic substance becomes sour or acidic. This is often a result of fermentation, where bacteria, yeasts, or other microorganisms break down sugars.
Etymology
The term "souring" comes from the Old English sūr, which means "sour". It has been used in the English language since the 14th century to describe the process of something becoming sour.
Process
Souring typically involves the process of fermentation. This is a metabolic process that consumes sugar in the absence of oxygen. The end products are often acids, gases, or alcohol. It is used in the production of many foods and beverages, such as sourdough, yogurt, and vinegar.
In the context of food preparation, souring is often a desirable process. For example, the souring process is what gives sourdough bread its distinctive taste. However, in other contexts, such as the spoilage of milk, souring is an undesirable process.
Related Terms
- Fermentation: The metabolic process that consumes sugar in the absence of oxygen, often resulting in a sour product.
- Sourdough: A type of bread made by the fermentation of dough using naturally occurring lactobacilli and yeast.
- Yogurt: A food produced by bacterial fermentation of milk.
- Vinegar: A liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid.
External links
- Medical encyclopedia article on Souring
- Wikipedia's article - Souring
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