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Dried starter culture
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In the present study, the acidification activity of different commercial Freeze-Dried, Direct Vat Set starter culture viz., YoFlexExpress1.0, CH-1, YF-L904, STI-13, and CHN-11 in amaranth incorporated milk base was studied. The fermentation potential and acidification activities for each culture were evaluated in terms of acidity development.
7p
nguaconbaynhay7
15-08-2020
10
1
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Fermented Rice Beverage is one of the most popular and ethnic fermented alcoholic beverages of Meghalaya Region located in North-eastern part of India. Locally, rice beverage is known as Chubitchi by Garo, kyiad by Khasi and Sadhiar by Jaintias tribes of Meghalaya, it is prepared by using rice and dried starter culture. Dried starter culture or Wanti is used for traditional rice beverage processing by Garo tribes. The nature of microbes was assessed and their source during fermentation was studied generally to explore the microbial diversity associated with the rice beverage samples.
12p
kethamoi4
16-04-2020
11
1
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(BQ) Part 1 of the document 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.
315p
thangnamvoiva2
23-06-2016
67
10
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