1 edition of Encyclopedia of fermented fresh milk products found in the catalog.
Includes bibliographical references.An AVI book.
|Statement||Van Nostrand Reinhold|
|Publishers||Van Nostrand Reinhold|
|The Physical Object|
|Pagination||xvi, 118 p. :|
|Number of Pages||40|
nodata File Size: 5MB.
The special feature of aseptic production is, however, that it takes place under aseptic conditions; using aseptic tanks which are permanently pressurized with sterile air, remote-controlled aseptic valves, aseptic metering devices for fruit and aseptic filling machines. This concentrated yoghurt has many names, depending on where it is produced.
In a typical incubation period of 3 — 3. The editors present 16 contributions from librarians and other information workers that offer information on research resources across the academic a Author : David S. UHT treatment and sterilization of milk intended for culturing do not, however, have the same favourable influence on viscosity, for reasons not yet fully understood.
Also for set type a stabilizer should be used. A fermented milk product of Armenian origin made from cow's milk mostlygoat's milk, sheep's milk, or a mix of them and a culture from previous productions. Q: PertanElmer Spectrum Version 104. a manufactured dairy product made by evaporating milk to.
Sugar or sweetener The disaccharide sucrose, or a monosaccharide such as glucose, can be added alone, or in conjunction with fruit addition.
Kefir is produced with starter grains, known as kefir grains, which contain active microorganisms consisting of 83 to 90 percent lactic acid bacteria and 10 to 17 percent yeast. It has a radius of 3 m.
Stabilizers are added as for other heat-treated fermented dairy products.
The taste should be mild and slightly acidic.
In modern plants, stirred and set types of yoghurt are often produced concurrently.