ShareCRYOPEL. PELLETTING AND FREEZING OF BACTERIAL STARTER CULTURES.
[In German. / En allemand.]
Author(s) : BUCHMULLER J., WEYERMANNS G.
Type of article: Article
Summary
MORE AND MORE NEW PRODUCT VARIANTS AND CONTINUALLY CHANGING AND GREATER DEMANDS OF FREEZE-DRIED PREPARATIONS MAKE FURTHER DEVELOPMENTS IN THESE METHODS ESSENTIAL. THE PAPER DESCRIBES IN DETAIL A NEW METHOD OF MANUFACTURING DEEP-FROZEN PELLETS FROM BIOLOGICALLY ACTIVE SUSPENSIONS. EXAMPLES OF THESE ARE: BACTERIAL STARTER CULTURES FOR USE IN DRY SAUSAGE, CHEESE AND YOGURT RIPENING.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1990-0859
- Languages: German
- Source: Fleischwirtschaft - vol. 69 - n. 7
- Publication date: 1989/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Microbiology; Yoghurt; Meat; Dry sausage; Meat product; Starter; Freezing; Cheese
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USING FREEZE-DRIED MEAT IN LARGE-SCALE DRY SAUS...
- Author(s) : NEUMANN P.
- Date : 1981/07
- Languages : German
- Source: Fleischwirtschaft - vol. 61 - n. 7
View record
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Influence of freeze-dried meat on the ripening ...
- Author(s) : STIEBING A., BECKER R.
- Date : 1995/11
- Languages : German
- Source: Fleischwirtschaft - vol. 75 - n. 11
View record
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REACTIVATION AND MULTIPLICATION OF CULTURES OF ...
- Date : 1980/09
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 69
View record
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FREEZE-DRIED STARTER CONCENTRATES.
- Author(s) : ROBINSON R. K.
- Date : 1981
- Languages : English
- Source: Dairy Ind. int. - vol. 46 - n. 10
View record
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DIFFERENT WAYS OF PREPARING FRANKFURTERS FOR OB...
- Author(s) : KATSARAS K., STENZEL R.
- Date : 1983/06
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 6
View record