Preparación para hacer yogurt: Difference between revisions

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YOGHURT FERMENTATION
YOGHURT FERMENTATION
WITH LACTOBACILLUS CULTURES
WITH LACTOBACILLUS CULTURES
[http://www.eng.umd.edu/~nsw/ench485/lab8.htm]
[http://www.eng.umd.edu/~nsw/ench485/lab8.htm|http://www.eng.umd.edu/~nsw/ench485/lab8.htm]


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Revision as of 16:39, 1 April 2016

EXPERIMENT NO. 8 YOGHURT FERMENTATION WITH LACTOBACILLUS CULTURES [1]


  • 2 liters of fresh cow milk
  • 1 pot of Yoghurt from WIDAR (full)


2 BATCHES

batch with 2 and without pasteurization 1


BATCH 1

  • 1 without pasteurization > stand 24h

BATCH 2

  • 2 with pasteurization > stand 3-6h

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