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Unitization of fermented foods: an application of fermentation technology


Unitization of fermented foods: an application of fermentation technology



Biotechnology in food processing: 223-236



The concept of unitizing microbiological food processes into substrate, microorganism and product, then optimizing and recombining the units to improve existing foods, manufacture new foods or food ingredients is discussed. Applications of unitization to milk products include the production of starter culture from yoghurt processing and the manufacture of conc.

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