Dessert products

Xem 1-3 trên 3 kết quả Dessert products
  • Freezing is one of the oldest and most commonly used means of food preservation. It has been known to be an extremely effective means of preserving food for extended periods since Paleolithic and Neolithic times, when man used ice and snow to cool food. The cooling effect of salt and ice was first publicly discussed in 1662 by the chemist Robert Boyle, but this technology was certainly known in Spain, Italy and India in the sixteenth century.

    pdf365p banhkem0908 24-11-2012 64 32   Download

  • (BQ) Part 1 book "Applied dairy microbiology" presents the following contents: Microbiology of the dairy animal, raw milk and fluid milk products, concentrated and dry milks and wheys, frozen desserts, microbiology of butter and related products, starter cultures and their use, metabolism of starter cultures, genetics of lactic acid bacteria.

    pdf315p thangnamvoiva2 23-06-2016 8 3   Download

  • Among food products probiotic bacteria is distributed in a variety of products including fermented milks, ice cream, various types of cheese, baby-food milk powder, frozen dairy desserts, whey-based beverages, sour cream, butter milk, normal and flavored milk, and concentrated milk. Currently, yogurt is the major probiotic which is sold to consumers. Mortavasian et al. attempted to characterize the probiotic microorganisms used in food products exploring the most common, bifidobacteria and lactic acid bacteria.

    pdf194p wqwqwqwqwq 20-07-2012 40 13   Download

Đồng bộ tài khoản