Upload NowCheese is one of the oldest human foods and is developed approximately 8,000 years ago. About 2,000 distinct varieties of cheese are produced throughout the world, representing approximately 20 general types. Cheese is regarded as an important fermented food and the manufacture is one of the classical examples of food preservation since ancient period. Preservation […]
How to Manufacture Cheese? (With Steps) | Fermentation | Biotechnology
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How to Manufacture Vinegar? | Fermentation | Food Biotechnology
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Vinegar is defined as a condiment made from starchy material by an alcoholic fermentation followed by acetone fermentation. It is a product resulting from the conversion of alcohol to acetic acid by acetic acid bacteria, Acetobacter spp. Acetic acid is the major component of vinegar. Also ethyl acetate is formed from the reaction between acetic […]
Downstream Process in Fermentation [with methods] | Industries | Biotechnology
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Downstream Process in Fermentation [with methods such as precipitation methods]. The recovery and purification of fermentation products is one of the most important aspects of industrial fermentation processes. The selection of suitable process of recovery and purification depends upon the nature of the end product, their concentration, the by-products present, the stability of the product […]