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Aydin Gastronomy: Istanbul Aydin University Fine Arts Faculty (Year 2 Issue 1)
Kamil Bostan (Author)
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Istanbul Aydin University International
· Paperback
Aydin Gastronomy: Istanbul Aydin University Fine Arts Faculty (Year 2 Issue 1) - Kamil Bostan
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Origin: Spain
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Synopsis "Aydin Gastronomy: Istanbul Aydin University Fine Arts Faculty (Year 2 Issue 1)"
Cream is a valuable dairy product used both freshly and in preparation of foodstuffs, especially pastry. Although it is obtained from heat-processed milk, it may contain high number of microorganisms. This microflora affects average life of cream and cream-products that are extremely suitable for microbial growth. This study is conducted to research efficacy of nisin and lysozyme from natural antimicrobials to improve stability of cream used in the pastry industry. For this purpose, nisin (12.5mg/L) and lysozyme (500mg/L) were added as permitted by the regulatory requirements. Their effect on natural microflora and Staphylococcus aureus added experimentally were examined.About the publisher (IAU International)Istanbul Aydin University (IAU) has been providing flexible and relevant education to students, giving them both knowledge and opportunities. IAU is one of the best Turkish Universities that improves lives by producing leaders to society need, has programs suitable for and relevant to all life stages.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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