Dersler
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Fermentation Lab Reports > Beer > Beer v5
The aim of this experiment to obtain the production of beer and to observe which type fermentation will take place bottom or…
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Fermentation Lab Reports > Beer > Beer v4
Beer is a most popular fermented alcoholic beverage which is made from barley. Its fermentatıon occur in two type as top and bottom…
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Fermentation Lab Reports > Beer > Beer v3
In this experiment we studied the beer brewing process from malting to fermentation. Also we observed the changes which include brix, acidity and…
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Fermentation Lab Reports > Beer > Beer v2
In this experiment we produced malt to produce beer.The main operation is the germination of barley.This operation activates and produces enzymes.We know, m/o’s produce…
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Fermentation Lab Reports > Beer > Beer v1
PURPOSE: In this experıment we examıned the productıon and fermentations of beer . We observed the type of fermentatıon which ıs top or…
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Fermentation Lab Reports > Cheese > Cheese v5
Cheese is defined as the fresh or matured product obtained by draining the whey after coagulating casein, the major protein in milk. The…
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Fermentation Lab Reports > Cheese > Cheese v4
It is generally quite straight forward to locate the sources of enzymes; the natural sources of enzymes are where nature needs them. It…
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Fermentation Lab Reports > Cheese > Cheese v3
The main lactic acid formers are homofermentative lactic acid bacteria such as Streptecoccus thermophilus, Lactococcus lactis, Lactococcus lactis subspp cremoris. Lactic acid vary…
