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Elaboración de una bebida fermentada a partir de un suero ácido y leche
One of the great problems confronted by the dairy industry today is the disposition of whey obtained during the cheese elaboration. The acid whey has high content of organic matter (COD) and high biological oxygen demand ...
Efecto de pasteurización y adición de sulfitos en la fermentación de vino de piña
Fermentation experiments have been conducted with pineapple juice using pineapple (Ananas comosus) Red Spanish variety. The experiments were conducted to evaluate the effect of five types of yeast strains in the sensory ...