Search results for: fermenting-vol-3

Fermenting Vol 3

Author : Rashelle Johnson
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You can add probiotic bacteria to your diet by making and drinking milk kefir. Milk kefir is a powerful probiotic beverage packed full of beneficial bacteria. It's made by adding kefir grains to milk (or many other non-dairy liquids) and letting it ferment for 24 to 48 hours at room temperature. The end result is a tasty beverage the consistency of thin yogurt that can be consumed on its own or mixed with a number of other ingredients to make delicious probiotic foods and beverages. This helpful guide covers the following items: What Milk Kefir is and how it's made. The history of milk kefir. Milk kefir grains and why they're important. How to care for and store milk kefir grains. The fermentation process. Yogurt vs. kefir. The health benefits of milk kefir. What types of milk work best to make kefir. Kefir culturing vessels. Milk kefir as a sourdough starter. The following milk kefir recipes are included in the book: Traditional milk kefir. Vanilla milk kefir. Sweet maple kefir. Citrus kefir. Cocoa spice kefir. Rise and shine kefir. Kefir protein power shake. Kefir raspberry flaxseed fiber booster. Sweet lavender milk kefir. Sweet raspberry milk kefir. Strawberry banana kefir smoothie. Strawberry lime kefir smoothie. Watermelon slush kefir smoothie. Pina colada kefir. Pumpkin pie kefir. Kefir egg nog. Chai-infused kefir. Kefir chocolate pudding. Kefir peanut banana pudding. Kefir cottage cheese. Kefir banana peach breakfast. Kefir and granola. Fizzy kefir. Kefir creamy fruit juice soda. Kefir Italian Soda. Cinnamon milk kefir. Cocoa cherry fizzy kefir. Strawberry milkshake kefir. Orange creamsicle kefir. Kefir cultured cream. Kefir cultured butter. Kefir cultured ice cream. Cultured cream cheese. Cultured ranch dressing. Kefir fruit dip. Kefir guacamole. Kefir cream frosting (vanilla and chocolate). Coconut milk kefir. Coconut meat kefir spread. Almond milk kefir. Rice milk kefir. Fizzy grape kefir. Soy milk kefir. Kefir sauerkraut. A helpful FAQ that answers many of common questions people have about milk kefir is included at the end of the book. Here are just some of the topics covered in the FAQ: How fast should kefir grains grow? Do kefir grains need to be washed between batches? How long can kefir be stored in the fridge? I forgot to move my grains to new milk. Can they still be used? What should I do if there's mold at the top of the container? What is the orange or yellow crust on my grains? How much alcohol does kefir contain? Why did the taste and/or texture of my kefir change? Why did my kefir separate? Milk kefir is a great way for most people to add beneficial strains of bacteria to their diet. Purchase this book and learn how to make milk kefir today.

Agricultural Students Gazette A Quarterly Journal Vol III No 1

Author : Students at the College, Cirencester
File Size : 43.87 MB
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Microbial Biotechnology in Horticulture Vol 3

Author : R C Ray
File Size : 32.97 MB
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The application of microbial biotechnology to horticulture is of great importance, because it has the potential to increase productivity, to enhance quality and shelf-life of the produce and to develop novel techniques in food processing and for conversion of horticultural wastes into renewal energy sources. In addition, a wide array of scientific

Chemical Engineering Volume 3

Author : D G Peacock
File Size : 76.20 MB
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The publication of the third edition of 'Chemical Engineering Volume 3' marks the completion of the re-orientation of the basic material contained in the first three volumes of the series. Volume 3 is devoted to reaction engineering (both chemical and biochemical), together with measurement and process control. This text is designed for students, graduate and postgraduate, of chemical engineering.

On Fermentation

Author : Paul Schützenberger
File Size : 59.99 MB
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Journal of the Society of Arts

Author :
File Size : 50.2 MB
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Handbook of Brewing

Author : William Hardwick
File Size : 69.49 MB
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Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality. This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.

Ethnobotany of India Volume 3

Author : T. Pullaiah
File Size : 41.57 MB
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Ethnobotany of India: Volume 3: North-East India and Andaman and Nicobar Islands is the third of a five-volume set of Ethnobotany of India. Bringing together in one place the important information on the ethnobotany of the North-East India and Andaman and Nicobar Island region of India, this informative volume presents the details of the tribes of the region, their numbers, their habitat, their culture, and particularly their usage of plants for various purposes.

Crop Post Harvest Science and Technology Volume 3

Author : Debbie Rees
File Size : 44.16 MB
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International trade in high value perishables has grown enormously in the past few decades. In the developed world consumers now expect to be able to eat perishable produce from all parts of the world, and in most cases throughout the year. Perishable plant products are, however, susceptible to physical damage and often have a potential storage life of only a few days. Given their key importance in the world economy, Crop Post-Harvest Science and Technology: Perishables devotes itself to perishable produce, providing current and comprehensive knowledge on all the key factors affecting post-harvest quality of fruits and vegetables. This volume focuses explicitly on the effects and causes of deterioration, as well as the many techniques and practices implemented to maintain quality though correct handling and storage. As highlighted throughout, regular losses caused by post-harvest spoilage of perishable products can be as much as 50%. A complete understanding, as provided by this excellent volume, is therefore vital in helping to reduce these losses by a significant percentage. Compiled by members of the world-renowned Natural Resources Institute at the United Kingdom's University of Greenwich, with contributions from experts around the world, this volume is an essential reference for all those working in the area. Researchers and upper-level students in food science, food technology, post-harvest science and technology, crop protection, applied biology and plant and agricultural sciences will benefit from this landmark publication. Libraries in all research establishments and universities where these subjects are studied and taught should ensure that they have several copies for their shelves.

Sydney in Ferment

Author : Peter N. Grabosky
File Size : 69.96 MB
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Examination of trends in criminal behaviour, political dissidence, collective violence and crime control policies in New South Wales from 1788 to the early 1970s ; includes references to conflict with Aboriginal people ; massacres ; and discrimination against Aboriginal people.

Studies from the Laboratory of Physiological Chemistry

Author :
File Size : 45.50 MB
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Reactors and Reactions

Author : Harvey W. Blanch
File Size : 43.43 MB
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The Chemical News and Journal of Physical Science

Author :
File Size : 51.53 MB
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Food Science Abstracts

Author :
File Size : 84.50 MB
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Microbes and Engineering Aspects

Author : V. P. Gutschick
File Size : 44.48 MB
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Bioenergy

Author : H. L. Arora
File Size : 74.64 MB
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Journal of the Institute of Brewing

Author : Institute of Brewing (Great Britain).
File Size : 27.31 MB
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Technical applications

Author : Jerome Alexander
File Size : 50.39 MB
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Microbiology Abstracts

Author :
File Size : 76.53 MB
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Index to the Literature of Food Investigation

Author : Great Britain. Dept. of Scientific and Industrial Research
File Size : 71.51 MB
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