Items related to Fermented Milk Products (Food Science and Technology)
Fermentation of milk dates back thousands of years to locations all over the world. This book reviews the process of milk fermentation which is done in order to preserve the product and create new flavours.
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- PublisherNova Science Pub Inc
- Publication date2010
- ISBN 10 161668299X
- ISBN 13 9781616682996
- BindingPaperback
- Edition number1
- Number of pages61
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Fermented Milk Products Food Science and Technology
Published by
Nova Science Publishers Inc
(2010)
ISBN 10: 161668299X
ISBN 13: 9781616682996
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Book Description PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # GZ-9781616682996
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Fermented Milk Products
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ISBN 13: 9781616682996
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Book Description Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days. Seller Inventory # B9781616682996
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Fermented Milk Products
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Nova Science Publishers Inc
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ISBN 10: 161668299X
ISBN 13: 9781616682996
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Book Description Condition: New. Num Pages: 62 pages, tables. BIC Classification: TDCT. Category: (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 228 x 150 x 5. Weight in Grams: 134. . 2010. 1st Edition. Paperback. . . . . Seller Inventory # V9781616682996
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Fermented Milk Products Food Science and Technology
Published by
Nova Science Publishers Inc
(2010)
ISBN 10: 161668299X
ISBN 13: 9781616682996
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Book Description PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # GZ-9781616682996
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Fermented Milk Products
Published by
Nova Science Publishers Inc
(2010)
ISBN 10: 161668299X
ISBN 13: 9781616682996
New
Softcover
Quantity: 2
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Book Description Condition: New. Num Pages: 62 pages, tables. BIC Classification: TDCT. Category: (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 228 x 150 x 5. Weight in Grams: 134. . 2010. 1st Edition. Paperback. . . . . Books ship from the US and Ireland. Seller Inventory # V9781616682996
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Fermented Milk Products (Paperback)
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Nova Science Publishers Inc, New York
(2010)
ISBN 10: 161668299X
ISBN 13: 9781616682996
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Book Description Paperback. Condition: new. Paperback. Milk is an excellent food source for humans and bacteria alike. At room temperature, milk undergoes natural souring caused by lactic acid produced from fermentation of lactose by fermentative lactic acid bacteria. This accumulation of acid (H+ ions) decreases the pH of the milk and cause the casein to coagulate and curdle into curds and whey. Fermentation of milk dates back thousands of years to locations all over the world. This process was used as a means of preserving a highly perishable product and to produce new flavours for an old food staple. The microbes important for dairy product manufacturing can be divided into two groups, primary and secondary microflora. The various combinations of microflora determine what milk product you will end up with. This book reviews the process of milk fermentation which is done in order to preserve the product and create new flavours. Milk is an excellent food source for humans and bacteria alike. At room temperature, milk undergoes natural souring caused by lactic acid produced from fermentation of lactose by fermentative lactic acid bacteria. This book reviews the process of milk fermentation which is done in order to preserve the product and create different flavours. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9781616682996
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