whey
- Süt ve Süt Ürünleri
Peynir Tozu ve Peynir Altı Suyu Tozu Üretimi ( Prof. Dr. Erdoğan KÜÇÜKÖNER )
PEYNİR TOZU VE PEYNİR ALTI SUYU TOZU ÜRETİMİ Prof. Dr. Erdoğan KÜÇÜKÖNER Süleyman Demirel Üniversitesi, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü, Isparta erdogankucukoner@sdu.edu.tr…
- Fermentasyon Teknolojisi
Fermentation Lab Reports Cheese v2
Cheese is defined as the fresh or matured product obtained by draining the whey after coagulating casein, the major protein in milk. The…
- Fermentasyon Teknolojisi
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…
- Fermentasyon Teknolojisi
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…
- Fermentasyon Teknolojisi
Cheese Production Presentation
CHEESE Definition of Cheese fresh or mature solid or semi-solid product obtained: • by coagulating milk, skimmed milk, partly skimmed milk, cream,…
