Premium
MANUFACTURE OF STARTERS: THE MANUFACTURE OF STARTERS BY BATCH FERMENTATION AND CENTRIFUGATION TO PRODUCE CONCENTRATES
Author(s) -
STANLEY G.
Publication year - 1977
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1977.tb01165.x
Subject(s) - fermentation , process engineering , yield (engineering) , process (computing) , pulp and paper industry , production (economics) , centrifugation , quality (philosophy) , computer science , food science , manufacturing engineering , engineering , chemistry , chromatography , materials science , philosophy , epistemology , economics , metallurgy , macroeconomics , operating system
The advantages of the concentrated system over conventional methods, as well as the disadvantages, are assessed. The batch method of concentrate production requiring a pure culture grown to a high total level is discussed and tables given showing total cell count and yield. The necessity for quality control of the concentrate to ensure meeting standards regarding species, strain type, cell numbers and acid producing activity is stressed. The design of process plant equipment is described in detail and the layout of the system evaluated. ( Editor's summary. )