Dersler
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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…
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Fermentation Lab Sheets > Cucumber Pickling
QUESTIONS 1. Write the parameters that effect the cucumber pickling 2. What is the main problem when you use big cucumber and…
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Fermentation Lab Sheets > Cucumber Pickling ( FE 411 )
PURPOSE To practice the production of cucumber pickling. By the way, to measure some parameters of the pickle. THEORY Pickle is a…
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Fermentation Lab Sheets > Dough ( FE 411 )
PURPOSE: To determine the effects of ingredients and incubation temperature on rising ability of bread sponge. INTRODUCTION Gluten is a protein. Bread…
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Fermentation Lab Sheets > Dough Fermentation
PURPOSE: To determine the effects of ingredients and incubation temperature on rising ability of bread sponge PROCEDURE: 1. Five variables of ingredients will…
