ISSN:
0006-3592
Schlagwort(e):
Chemistry
;
Biochemistry and Biotechnology
Quelle:
Wiley InterScience Backfile Collection 1832-2000
Thema:
Biologie
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
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.
Zusätzliches Material:
6 Ill.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1002/bit.260190604
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