Μελέτη τησ βιωσιμότητας μικροοργανισμών επιμόλυνσης δειγμάτων αριάνι κατά την αποθήκευση
Date Issued
September 30, 2024
Type
Πτυχιακή Εργασία
Abstract
Milk is an essential food for human nutrition from which many products are produced and one of them is ayran which will be studied in this thesis. Specifically, two different types of ayran were prepared with or without the addition of bran and the incorporation of microorganisms Escherichia coli και Saccharomyces cerevisiae. During the production of ayran, various physicochemical characteristics such as pH were studied. The addition of the microorganisms led to the pH dropping to the desired value. Then, microbiological analyses followed was carried out for the growth of microorganisms and simultaneous measurement of pH. The results obtained after the experimental part were quite satisfactory with reduction of ph.
Subjects