experiment
- Gıda Mikrobiyolojisi
Laboratory > Yogurt
Fermentation of yoghurt is the most important part of the production.For fermentation process ,streptecoccus thermophilus and lactobacillus bulgaricus are added at 1:1 ratio as…
- Fermentasyon Teknolojisi
Fermentation Lab Reports > Beer > Beer v6
The aim of this experiment to obtain the malt from barley to use in beer production. Barley is the most common used in…
- Fermentasyon Teknolojisi
Fermentation Lab Reports > Beer > Beer v3
In this experiment we studied the beer brewing process from malting to fermentation. Also we observed the changes which include brix, acidity and…
- Fermentasyon Teknolojisi
Fermentation Lab Reports > Beer > Beer v2
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…
- Fermentasyon Teknolojisi
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…
- Fermentasyon Teknolojisi
Fermentation Lab Reports > Cucumber Pickling > Pickling v4
The aim of this experiment was to obtain the lactcic acid and the pH of the cucumber pickling when We did the pickling…
- Fermentasyon Teknolojisi
Fermentation Lab Reports > Cucumber Pickling > Pickling v2
In this experıment,the making cucumber pickle was learned.During process of the pickle,different amount of vinegar and saltand same amount of citric acid were…
- Fermentasyon Teknolojisi
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.…
