Fermented Milks
Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with ...
The Ordinary Saccharomyces Ferment 30% delikat exfolierande tonic lotion 100 ml
Upplev mild exfoliering som aldrig förr | Få en naturligt strålande hy. Milk Toner The Ordinary Saccharomyces Ferment 30% Milky Toner bekämpar torrhet och ojämn hudton. Lämplig för alla hudtyper, exfolierar den skonsamt för en mjukare och mer strålande hy. Berikad med squalan och saccharomyces ferment, återfuktar denna toner huden och minskar uppkomsten av mörka fläckar.
Dairy Microbiology Handbook
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks,...
Fermenter
Like The Noma Guide to Fermentation but with a punk, DIY aesthetic and a it's-OK-to-fail ethos, Fermenter provides the sought-after secrets and words of wisdom from top fermentation educators, Aaron Adams and Liz Crain. Based in Portland, Oregon (...
Fermented Vegetables
Master the techniques for making sauerkraut, kimchi, pickles, and other savoury, probiotic-rich foods in your own kitchen. This easy-to-follow, comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Le...
From Farm to Table
The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text
Product Management: Bringing New Products to Market
Whether creating a product from nothing or making a stepped change to an existing product, the task presents many opportunities to ask and seek answers to fundamental questions that will steer the final outcome. Bringing New Products to Market tak...
Bokashi Composting
Bokashi is Japanese for "fermented organic matter." Bokashi composting is a safe, quick, and convenient way to compost in your kitchen, garage, or apartment, using a specific group of microorganisms to anaerobically ferment all food wast...
Fermented: A beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi and more
Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, sourdough baking and drinks will introduce you to unique new flavours as well as trad...
Making More Milk: The Breastfeeding Guide to Increasing Your Milk Production, Second Edition
Publisher's Note: Products purchased from Third Party sellers are not guaranteed by the publisher for quality, authenticity, or access to any online entitlements included with the product. "Every drop of your milk is precious. Even sma...
