Dersler
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Fermentation Lab Sheets > Malting
Barley which is well suited for beer-making is double-rowed, has good germination properties, is low in protein and is uniform in size. To malt…
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Fermentation Lab Sheets > Production of Yeast ( FE 411 )
PURPOSE To produce yeast in a stirred batch fermentor, obtain wet and dry yeast. THEORY Producing microorganisms in fermentor is a biotechnological…
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Fermentation Lab Sheets > Tempeh
FE 471 FOOD FERMENTATION TECHNOLOGY LAB. Tempeh is a fermented food, most popular in Indonesia, made by the controlled fermentation of cooked…
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Fermentation Lab Sheets > Top and Bottom Fermentation Beer
MATERIAL AND METHOD: Bottom Fermentation: Bottom Type Yeast (Saccharomyces carlsbergensis) Initial Starting Temperature (4-12 C) for 6-14 days Resting at 0-2 C…
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Fermentation Lab Sheets > Vinegar ( FE 411 )
PURPOSE To practice slow and fast process of vinegar, to measure some parameters of the vinegar. THEORY Vinegar is a fermented solution…
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Fermentation Lab Sheets > Water Treatment
FE 471 FOOD FERMENTATION TECHNOLOGY LAB. WATER TREATMENT PH-CONDUCTIVITY-TURBIDITY
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Fermentation Lab Sheets > Whey Powder ( FE 411 )
PURPOSE To search and practise usage of whey in different areas. THEORY Whey is a mixture of water and organic compounds gained…
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Fermentation Lab Sheets > White Cheese ( FE 411 )
PURPOSE To practice making white cheese. THEORY Cheese is a fermented milk product. Milk protein=casein is coagulated by rennet and milk sugar=lactose…
