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Selected Colleen Hoover Books at €9.99c | In-store & Online
Selected Colleen Hoover Books at €9.99c | In-store & Online
A01=A. M. Ade
A01=I. Smetanska
A01=R. Ahmed Abdelrahman
Age Group_Uncategorized
Age Group_Uncategorized
Author_A. M. Ade
Author_I. Smetanska
Author_R. Ahmed Abdelrahman
automatic-update
Category1=Non-Fiction
Category=TDCT
COP=United States
Delivery_Delivery within 10-20 working days
Language_English
PA=In stock
Price_€50 to €100
PS=Active
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Fermented Milk Products

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. See more
Current price €65.99
Original price €74.99
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A01=A. M. AdeA01=I. SmetanskaA01=R. Ahmed AbdelrahmanAge Group_UncategorizedAuthor_A. M. AdeAuthor_I. SmetanskaAuthor_R. Ahmed Abdelrahmanautomatic-updateCategory1=Non-FictionCategory=TDCTCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=In stockPrice_€50 to €100PS=Activesoftlaunch
Delivery/Collection within 10-20 working days
Product Details
  • Weight: 134g
  • Dimensions: 230 x 155mm
  • Publication Date: 01 Jul 2010
  • Publisher: Nova Science Publishers Inc
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781616682996

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