Tag Archives | Industrial Microbiology

How is Yogurt Made Step by Step: Flow Chart, Manufacturing Procedures and Quality Control

In this article we will discuss about the methods and procedures to made yogurt. Learn about:- 1. Yogurt Ingredients and Rheological Aspects 2. Fruit Preparations for Flavoring Yogurt 3. Yogurt Starter and Its Contribution to Texture and Flavor 4. Manufacturing Procedures 5. Manufacturing of Frozen Yogurt 6. Yogurt Quality Control. Contents: Yogurt Ingredients and Rheological Aspects Fruit Preparations for Flavoring [...]

By |2018-10-29T15:53:43+00:00October 29, 2018|How is Yogurt Made|Comments Off on How is Yogurt Made Step by Step: Flow Chart, Manufacturing Procedures and Quality Control
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Food As a Substrate for Microorganisms: Definition, Sources and Growth

Food As a Substrate for Microorganisms: Definition, Sources and Growth. And also learn about the substrates and uptake of nutrients by various microorganisms. The nutritional requirements of various microorganisms may differ ap­preciably but all of them require carbon, nitrogen, and phosphorus sources, as well as other minerals and frequently vitamins. Sources of nitrogen (ammonia, ammonium salts, and nitrates) and of [...]

By |2018-10-29T15:53:43+00:00October 29, 2018|Food Act As a Substrate|Comments Off on Food As a Substrate for Microorganisms: Definition, Sources and Growth
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Sauerkraut Fermentation: Process, Microbiology, Defects and Spoilage | Industrial Microbiology

In this article we will discuss about the sauerkraut fermentation:- 1. Introduction to Sauerkraut 2. Process for Sauerkraut Fermentation 3. Microbiology of the Sauerkraut Fermentation 4. Defects and Spoilage of Sauerkraut. Introduction to Sauerkraut: The use of cabbage (Brassica oleracea) as a food antedates known re­corded history. Sauerkraut, a product resulting from the lactic acid fermen­tation of shredded cabbage, is [...]

By |2018-10-29T15:53:43+00:00October 29, 2018|Sauerkraut Fermentation|Comments Off on Sauerkraut Fermentation: Process, Microbiology, Defects and Spoilage | Industrial Microbiology
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