Dersler
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Fermentation Lab Reports > Cucumber Pickling > Pickling v1
In this experiment, we were learned the making cucumber pickling and analyzed different types of cucumber pickling according to their acidity and pH.…
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Fermentation Lab Reports > Dough
Given the essentially anaerobic environment that exists in dough once the available oxygen is used, one would expect the primary physiological activity…
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Fermentation Lab Reports > Malting
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 > Rakı
Raki was first produced from the residue of grapes left over from wine making. When a shortage of residue started, spirits from…
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Fermentation Lab Reports > Wine
Discussion : The aim of this experiment to observe the optimum conditions for wine production such as optimum pH ,optimum brix and…
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Fermentation Lab Reports > Yogurt
1-) Names of m/o.’s used in yogurt fermentation? Lactobacillus bulgarıcus – supply a.a. Streptococcus aureus – produce formic acid 2-) What’s symbiosis? For two m/o’s…
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BOD Determination ( FE 411 )
Biochemical Oxygen Demand The purpose of this exercise is to investigate the relationship of water quality and the consumption of oxygen by…
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Fermentation Lab Sheets > Cheese Making
CALCULATIONS: 1. Calculate the yield of the cheese Yield = (wt of curd/wt of milk)*100 2. Calculate the titratable acidity of the…
