ok this post TODAY, shall be of one of my my great, numerous CONTRIBUTIONS to the world and the environment.

yeah yeah, so what if sometimes i cause food spoilage and foodborne diseases,tuberculosis, i do have my good points too!

the dairy products that you eat everyday?

MOI improve food flavor and nutrition and contribute to the fermentation of dairy products.

Yogurt, considered a healthful food, is produced by bacterial fermentation of milk. in bacteria-speak, i produce lactic acid, which turns the milk sour, and hampers the growth of OTHER disease-causing bacteria(definitely not nice me), and gives a desirable flavor to the resulting yogurt, full of goodness!

yummy my personal favourite is MEIJI hehe. try out the kiwi flavour one sold by your canteen store uncle too!!

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Cheese is often made with Streptococcus and Lactobacillus bacteria.

The blue veins found in cheeses, like Stilton and Roquefort, are caused by growth Penicillium roqueforti, which is deliberately added now to cheese.

The holes in Swiss cheese are the result of Propionibacterium shermanii.

BAH who cares about those CHEEEEEM names. They only serve to CONFUSE.

ALL YOU PEOPLE need to know is that the most important thing that cause about all the changes is MOI MOI MOI =]=]

ok now we move on to something MORE INTERESTING~ like alcohol heehee

now dont pretend you've never drink before, all you naughty under-aged kiddos. what's life without liquor!

ok i digress. to serious business

Beers, etc. --
Traditionally, the natural yeasts on grape skins determine the quality of wine produced.

Beers, lagers, and ales generally rely on the yeast Saccharomyces cerevisiae, although lager yeasts will probably always be known as Saccaromyces carlsbergensis.

hmmm CARLSBERGENSIS. i bet that the name CARLSBERG derived from there!

Well, you can't deny that you LOVE the food i took part in producing!

They taste just fabulous!

Ok Ok i have to now go, CHOW TIME babes!