The fermentation of milk, the final products and their flow charts

Βλαχάβα, Βασιλεία (2018) The fermentation of milk, the final products and their flow charts. Masters thesis, ΤΕΙ Δυτικής Μακεδονίας.

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Abstract

Since the ancient times, humans have always tried to find ways to process food and achieve their better conservation. Fermentation out of microbial cultures is the most ancient method. Discovery of this method was made by chance, nevertheless, during time, man understood the way microorganisms function and this helped him to progress the method for his own benefit. The lactic acid bacteria are the mainly form starter cultures in most foods, so it is important to know the mechanism of action at all stages of the production process. The presence of these microorganisms have proved to be very helpful for humans health and this is the reason why we have continued research to develop new products based on the fermentative microorganisms.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Γαλακτοκομικά προϊόντα, Ζύμωση του γάλακτος
Subjects:	Γ > Γαλακτοκομικά προϊόντα Γ > Γαλακτοκομική μικροβιολογία
Divisions:	Μεταπτυχιακές Διατριβές > ΠΜΣ Ανάλυση και τον Ποιοτικό Έλεγχο Τροφίμων
Depositing User:	Προσωπικό Βιβλιοθήκης
Date Deposited:	04 Apr 2019 09:52
Last Modified:	04 Apr 2019 09:52
URI:	http://anaktisis.uowm.gr/id/eprint/9908

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