1 sonuçtan 1 ile 1 arası
  1. #1
    yucel çevrimdışı Üyelik tarihi: 20.07.2009 Son online zamanı: 02.01.2013

    Mesajları
    25
    Konuları
    17
    Eklentileri
    9
    Kredisi
    455
    Harcanan
    0
    Kalan
    455

    Standart fermente dairy products

    Milk has a high nutritive value, not only for the new-born mammal and for the human consumer, but also for microbes.Raw milk
    kept at room temperature will be liable to microbial spoilage.After some days, the milk will spontaneously become sour.This is
    generally due to the activity of lactic acid bacteria.A flora of these bacteria may develop, which can be transferred deliberately to
    fresh milk in order to maintain or even strengthen it.This principle is the basis for controlled acidification of milk towards products,
    sustainable and safe, with most often an attractive flavour.Various types of fermented milks and derived products have been
    developed in all parts of the world, each with its own characteristic history.Their nature depends very much on the type of milk
    used, on the pre-treatment of the milk, on the temperature (climate) and the conditions of fermentation and on the subsequent
    technological treatments.Most fermented dairy products contain lactic acid bacteria, but other bacteria, yeasts and moulds may be
    involved as well.In optimising the manufacturing processes, starter cultures for fermented dairy products have been developed.
    They are composed of selected microorganisms, propagated as multiple-strain starters consisting of a defined mixture of pure
    cultures or as mixed-strain starters consisting of an undefined mixture of different types of bacteria.The use of starters, on the one
    hand, has been tremendously positive with respect to the quality of the product, but, on the other hand, it has diminished the
    diversity of fermented dairy products.Since the dairy industry is keen to explore new possibilities for enhancing the diversity of its
    product range, there is a new interest nowadays in searching for potential starter organisms from the pool, which existed at the time
    of raw milk fermentation.This contribution reviews some potential opportunities and recent developments in this search

    Dosyanın türü: pdf
    Dosynın şifresi: www.forumfood.net


          Dosya Şifresi : www.forumfood.net
      (Şifre alanına linki yazın. Link şifredir!)
      Dosya Boyutu : 227.8 KB (Kilobyte)
      İndirme Sayısı : 11 Kez






Advertising

Advertising

Benzer Konular

  1. Dehydrated Dairy Products
    e-Kitaplar forum içinde, yazan FearLeSS
    Yorum: 0
    Son Mesaj: 02.10.2017, 00:29
  2. Constituents of dairy products
    Süt ve Süt Ürünleri forum içinde, yazan yucel
    Yorum: 0
    Son Mesaj: 29.07.2009, 10:10
  3. fermente dairy products 2
    Süt ve Süt Ürünleri forum içinde, yazan yucel
    Yorum: 0
    Son Mesaj: 29.07.2009, 10:09
  4. buffering capacity of dairy products
    Süt ve Süt Ürünleri forum içinde, yazan yucel
    Yorum: 0
    Son Mesaj: 29.07.2009, 10:09
  5. Functional Dairy Products
    e-Kitaplar forum içinde, yazan esraartan
    Yorum: 14
    Son Mesaj: 31.10.2007, 20:35

Bu Konudaki Etiketler

Yer imleri

Yetkileriniz

  • Konu Acma Yetkiniz Yok
  • Cevap Yazma Yetkiniz Yok
  • Eklenti Yükleme Yetkiniz Yok
  • Mesajınızı Değiştirme Yetkiniz Yok
  •  


HAKKIMIZDA

    GIDA GÜNDEMİ 2007 YILINDA FORUMFOOD.NET İSMİ İLE YOLA ÇIKMIŞ, BUGÜN 150 000 İN ÜZERİNDE ZİYARETÇİ SAYISI İLE SEKTÖRE HİZMET ETMEKTEDİR.

TAKİP EDİN

Twitter Facebook youtube Flickr RSS Feed