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wyszukanych pozycji: 10
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Traceability study of the hard paste cheeses: The Romano Cheese
ISBN: 9783659801914 / Angielski / Miękka / 2015 / 60 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. The paper analyzes the traceability concept, the importance of traceability implementation of a traceability system, in an organization within the food chain.A traceability system is a useful tool that helps an organization within a food chain to achieve the objectives set out in a management system.A constant concern of the scientific research in the field of food safety is the identification of methods, to determine in an objective way, the quality of the food, available on the market.The choice of a traceability system is influenced by regulations, product characteristics and expectations...
The paper analyzes the traceability concept, the importance of traceability implementation of a traceability system, in an organization within the foo...
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cena:
107,66 zł |
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Obtaining an innovative fermented milk product
ISBN: 9786200313454 / Angielski / Miękka / 2019 / 224 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
278,83 zł |
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Optimizing the technology for obtaining the Cottage cheese
ISBN: 9783659482045 / Angielski / Miękka / 2013 / 60 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. Cottage cheese is an unripened type of cheese, slightly acid, made from skimmed milk. In order to optimize the technology for obtaining this type of cheese, we analyze the activity of lactic cultures in time, taking into consideration the pH for different samples of raw milk. The chemical composition of the milk enriched with solid substance, and the type of culture used had a great influence in the process of obtaining the Cottage cheese. Parameters that were influenced were especially the fermentation period, the pH at curd cutting and further processing. From the obtained results, the use...
Cottage cheese is an unripened type of cheese, slightly acid, made from skimmed milk. In order to optimize the technology for obtaining this type of c...
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cena:
107,66 zł |
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Physico-chemical and thermal analysis of curds made from goat milk
ISBN: 9783330014497 / Angielski / Miękka / 2016 / 80 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
107,66 zł |
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RICERCA SUL MIGLIORAMENTO DELLA CONSISTENZA DELLO YOGURT
ISBN: 9786203791266 / Włoski / Miękka / 2021 / 204 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
278,83 zł |
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MELHORANDO A CONSISTÊNCIA DO IOGURTE DE LEITE DE VACA
ISBN: 9786203791273 / Portugalski / Miękka / 2021 / 208 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
278,83 zł |
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AMÉLIORER LA COHÉRENCE DU YAOURT AU LAIT DE VACHE
ISBN: 9786203791259 / Francuski / Miękka / 2021 / 212 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. L'objectif principal de la recherche était de faire une comparaison entre trois types de yaourt : le yaourt au lait entier obtenu selon la procédure classique, le yaourt avec l'ajout de poudre de lait écrémé et le yaourt avec l'ajout de poudre de tapioca. Nous avons suivi des aspects tels que : l'analyse sensorielle des produits, les propriétés physico-chimiques (acidité, teneur en lactose, détermination du degré de synthèse), mais aussi les questions de marketing concernant la commercialisation du yaourt au tapioca.
L'objectif principal de la recherche était de faire une... L'objectif principal de la recherche était de faire une comparaison entre trois types de yaourt : le yaourt au lait entier obtenu selon la procédure...
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cena:
278,83 zł |
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The control of the production process to obtain butter lovage
ISBN: 9786139965540 / Angielski / Miękka / 2018 / 180 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
260,81 zł |
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IMPROVING THE CONSISTENCY OF COW'S MILK YOGURT
ISBN: 9786203197969 / Angielski / Miękka / 216 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. The main objective of the research was to make a comparison between three types of yoghurt: whole milk yogurt obtained using the classic procedure, yogurt with the addition of skimmed milk powder and yogurt with the addition of tapioca powder. We followed aspects such as: sensory analysis of products, physico-chemical properties (acidity, lactose content, determination of the degree of synthesis), but also marketing issues regarding the marketing of tapioca yogurt.
The main objective of the research was to make a comparison between three types of yoghurt: whole milk yogurt obtained using the classic procedure, yo...
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cena:
278,83 zł |
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Improvement of yogurt quality by incorporation of Tapioca
ISBN: 9786203194111 / Angielski / Miękka / 216 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. The main objective of the research was to make a comparison between three types of yogurt: whole milk yogurt obtained using the classic procedure, yogurt with the addition of skimmed milk powder and yogurt with the addition of tapioca powder.We followed aspects such as: sensory analysis of products, physico-chemical properties (acidity, lactose content, determination of the degree of synthesis), but also marketing issues regarding the marketing of tapioca yogurt.
The main objective of the research was to make a comparison between three types of yogurt: whole milk yogurt obtained using the classic procedure, yog...
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cena:
346,40 zł |
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