Optimizing the technology for obtaining the Cottage cheese
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Optimizing the technology for obtaining the Cottage cheese (2013)
ISBN: 9783659482045 bzw. 3659482048, in Deutsch, LAP Lambert Academic Publishing Okt 2013, Taschenbuch, neu, Nachdruck.
This item is printed on demand - Print on Demand Titel. Neuware - Cottage cheese is an unripened type of cheese, slightly acid, made from skimmed milk. In order to optimize the technology for obtaining this type of cheese, we analyze the activity of lactic cultures in time, taking into consideration the pH for different samples of raw milk. The chemical composition of the milk enriched with solid substance, and the type of culture used had a great influence in the process of obtaining the Cottage cheese. Parameters that were influenced were especially the fermentation period, the pH at curd cutting and further processing. From the obtained results, the use of starter frozen cultures was the most effective option regardless of milk composition. In the full and effective optimization of technological process for obtaining Cottage cheeses, it is recommended the use of enriched milk with solid substance and inoculated with frozen starter culture. 60 pp. Englisch.
Optimizing the Technology for Obtaining the Cottage Cheese (Paperback) (2013)
ISBN: 9783659482045 bzw. 3659482048, in Deutsch, LAP Lambert Academic Publishing, United States, Taschenbuch, neu, Nachdruck.
Von Händler/Antiquariat, The Book Depository EURO [60485773], London, United Kingdom.
Language: English Brand New Book ***** Print on Demand *****.Cottage cheese is an unripened type of cheese, slightly acid, made from skimmed milk. In order to optimize the technology for obtaining this type of cheese, we analyze the activity of lactic cultures in time, taking into consideration the pH for different samples of raw milk. The chemical composition of the milk enriched with solid substance, and the type of culture used had a great influence in the process of obtaining the Cottage cheese. Parameters that were influenced were especially the fermentation period, the pH at curd cutting and further processing. From the obtained results, the use of starter frozen cultures was the most effective option regardless of milk composition. In the full and effective optimization of technological process for obtaining Cottage cheeses, it is recommended the use of enriched milk with solid substance and inoculated with frozen starter culture.
Optimizing the technology for obtaining the Cottage cheese
ISBN: 9783659482045 bzw. 3659482048, vermutlich in Englisch, neu, Hörbuch.
Cottage cheese is an unripened type of cheese, slightly acid, made from skimmed milk. In order to optimize the technology for obtaining this type of cheese, we analyze the activity of lactic cultures in time, taking into consideration the pH for different samples of raw milk. The chemical composition of the milk enriched with solid substance, and the type of culture used had a great influence in the process of obtaining the Cottage cheese. Parameters that were influenced were especially the fermentation period, the pH at curd cutting and further processing. From the obtained results, the use of starter frozen cultures was the most effective option regardless of milk composition. In the full and effective optimization of technological process for obtaining Cottage cheeses, it is recommended the use of enriched milk with solid substance and inoculated with frozen starter culture.
Optimizing the technology for obtaining the Cottage cheese - Cottage cheese is an unripened type of cheese, slightly acid, made from skimmed milk
ISBN: 9783659482045 bzw. 3659482048, vermutlich in Englisch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Optimizing the technology for obtaining the Cottage cheese: Cottage cheese is an unripened type of cheese, slightly acid, made from skimmed milk. In order to optimize the technology for obtaining this type of cheese, we analyze the activity of lactic cultures in time, taking into consideration the pH for different samples of raw milk. The chemical composition of the milk enriched with solid substance, and the type of culture used had a great influence in the process of obtaining the Cottage cheese. Parameters that were influenced were especially the fermentation period, the pH at curd cutting and further processing. From the obtained results, the use of starter frozen cultures was the most effective option regardless of milk composition. In the full and effective optimization of technological process for obtaining Cottage cheeses, it is recommended the use of enriched milk with solid substance and inoculated with frozen starter culture. Englisch, Taschenbuch.
Optimizing the technology for obtaining the Cottage cheese
ISBN: 3659482048 bzw. 9783659482045, vermutlich in Englisch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Optimizing the Technology for Obtaining the Cottage Cheese (2015)
ISBN: 9783659482045 bzw. 3659482048, in Deutsch, LAP LAMBERT ACADEMIC PUB 01/06/2015, Taschenbuch, neu.
New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. This item is printed on demand.
Optimizing the technology for obtaining the Cottage (2013)
ISBN: 9783659482045 bzw. 3659482048, vermutlich in Englisch, Taschenbuch, neu.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Optimizing the technology for obta (2013)
ISBN: 9783659482045 bzw. 3659482048, vermutlich in Englisch, Taschenbuch, neu.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen