Dersler
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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…
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Fermentation Lab Reports Cheese v2
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 v1
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 – Cucumber Pickling – Pickling v7
These can be made in a day or two in contrast to those that are fermented or brined and cured,a long-term process.In…
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Fermentation Lab Reports > Cucumber Pickling > Pickling v6
In this experiment we studied the cucumber pickling process. Ingredients of cucumber pickles are cucumbers, vinegar, salt, citric acid and water. Each…
