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 […]
How to Design a Fermenter: Provisions, Features and Vessel | Industrial Biotechnology
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How to Design a Fermenter: Provisions, Features and Vessel! A process in which a chemical product of human utility is produced involving microorganisms is called as fermentation. The vessel in which it is carried out is known as fermenter. An ideal fermenter should provide congenial environmental conditions, which promote the optimum growth of an organism […]