TAILIEUCHUNG - Fermentation as a Method of Food Processing

Product evaluation is an important part of brewing, whether performed informally or formally and whether the product is from a commercial or home brewery. Formal beer evaluation serves three primary purposes in the context of brewing competitions. First, the beer evaluations provide feedback to the brewer concerning how well an individual recipe represents its intended beer style. This feedback can be useful as recipes are fine-tuned and attempts are made to improve the beer. Second, beer evaluations may provide brewers with troubleshooting advice. These diagnostic suggestions are particularly helpful when the brewer cannot identify the source of off-flavors or aromas | Fermentation as a Method of Food Pro production of organic acids pH-development and microbial growth in fermenting cereals Peter Sahlin May 1 1999 Lund Institute of Technology Lund University Department of Applied Nutrition and Food Chemistry Fermentation as a Method of Food Processing production of organic acids pH-development and microbial growth in fermenting cereals Licentiate thesis May 1999 Peter Sahlin Division of Applied Nutrition and Food Chemistry Center for Chemistry and Chemical Engineering Lund Institute of Technology Lund University Lund Institute of Technology Lund .

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