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Production of lactic ferments in the dairy industry.

Production de ferments lactiques dans l'industrie laitière.

Author(s) : Cent. Rech. Dév. Aliments St.-Hyacinthe, Edisem, CHAMPAGNE C. P.

Type of monograph: Book

Summary

This book describes the results obtained in industrial experiments and fundamental research conducted by the authors. Extract from the table of contents: characteristics of lactic bacteria; physiology of lactic bacteria (effect of temperature: pasteurization, incubation, storage); commercial ferments: preparation methods (concentration, freezing, freeze-drying) and instructions for use of frozen or freeze-dried cultures; bacteriophages; preparation of ferments in factories; incidents and anomalies (incubation temperature, cooling).

Details

  • Original title: Production de ferments lactiques dans l'industrie laitière.
  • Record ID : 1998-2603
  • Languages: French
  • Subject: Regulation
  • Publication: La Fondation des Gouverneurs - Canada/Canada
  • Publication date: 1998
  • ISBN: 2891301714
  • Source: Source: 210 p. (15 x 22.8); fig.; tabl.; index.
  • Document available for consultation in the library of the IIR headquarters only.

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