ISSN:
0006-3592
Keywords:
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The principles of a method for the continuous manufacture of yogurt, based upon a two stage system, are given. The first stage, the prefermentation of milk at 45°C to a pH of 5.7, is described.The limitations of this continuous prefermentation are experimentally determined. No change in the balance of the yogurt bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, was observed. A mathematical approach is given for starting and stopping the process.
Additional Material:
6 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/bit.260190604
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