Essays about: "spontaneous fermentation"

Found 3 essays containing the words spontaneous fermentation.

1. 1. How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Nicki Holmgran; Jens Svendsen; [2021]
   Keywords : Food Engineering; Livsmedelsteknik; plant-based; yoghurt; oat; pea; chickpea; Technology and Engineering;

   Abstract : The market of plant based dairy alternatives such as yoghurt alternatives continues to grow as more information on the environmental impact of traditional dairy products become available. The plant-based yoghurt alternatives come with a new set of problems, including longer fermentation times and poor gel structure formation. READ MORE

3. 2. Yeasts in Brännland Cider's spontaneously fermented ice cider

   University essay from SLU/Department of Molecular Sciences

   Author : Ella Råhlén; Daniel Eriksson; [2019]
   Keywords : Ice cider; spontaneous fermentation; cider; yeast;

   Abstract : Brännland Cider operates outside Umeå, in the northern part of Sweden. They produce ice cider and hard cider since 2012. Today the business produces approximately 100 000 bottles per year. Apple must is concentrated by freezing, then fermented to a level of ethanol to 7-13 vol% and at least 13° brix residual sugar. READ MORE

4. 3. Analysis of microbial growth in a fermented sausage and risk evaluation of its production

   University essay from SLU/Department of Molecular Sciences

   Author : Marcus Östling; [2018]
   Keywords : Fermented sausage; isterband; HACCP; LAB; starter culture;

   Abstract : Fermentation has been used to enhance safety of foods and prolong its shelf lives for a long time. The fermentation was originally a result of spontaneous fermentation by microbes naturally present in the food, it is currently done by addition of known bac-teria in a starter culture. READ MORE