Dersler
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Fermentation Lab Sheets > Wine ( FE 411 )
PURPOSE To familiarize students with the basic procedures of successful wine making and to measure several parameters that changes during the fermentations.…
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Fermentation Lab Sheets > Wine Making
To familiarize students with the basic procedures of successful wine making and to monitor the biochemical and microbiological changes during the fermentations.…
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Fermentation Lab Sheets > Yogurt Fermentation
PURPOSE: To determine the effect of solid content and inoculation rate on the fermentation time of yogurt. PROCEDURE Milk is heated to 85-90°C…
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Fermentation Lab Sheets > Yogurt Fermentation & Kefir Production ( FE 411 )
PURPOSE To practice production of yogurt using various applications. THEORY Yogurt is a dairy product that produced by lactic acid fermentation of…
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Fermentation Technology ( Yalun Arifin )
Course content Introduction General aspects of fermentation processes Quantification of microbial rates Stoichiometry of microbial growth and product formation Black box growth…
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Introduction
DEFINITION OF FOOD FERMENATION: Microbial(1) activities(2), usually anaerobic(3), on suitable substrate under controlled(4) or uncontrolled (5) conditions resulting(6) in the production of…
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Meat Fermentation
MEAT FERMENTATION (CURING) • Traditional, empirical methods of improving the shelf life of meat have relied on salting or drying (with or…
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Meat Fermentation Presentation
Preservation is achieved by a combination of processes, such that fermentation is combined with drying, salting, smoking, cooking, and antimicrobial chemicals to…
