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A vinegar business plan for Ethyopia
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tribology is a texture of two latin words tribo and lodgy . Tribo refers adding glove and lazy data. The Greeks first added it to appreciate the development of huge stones on the surface of the world. Today Tribology accepts a fundamental job in diff
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Mon and Its Dialects... hope you'll enjoy it...
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Love and its Critics is a history of love and the challenge love offers to the laws and customs of its times and places, as told through poetry from the Song of Songs to Ovid and Virgil, the…Descripción completa
CONTENTS Introduction ► History ► Types ► Production ► Preparation ► Problems in production ► Uses ► References ►
Introduction Vinegar may be be defined as a condiment condiment made from various sugary and starchy materials by alcoholic and subsequent acetic fermentation (Cruess 1958).Vinegar can be produced by different methods and from various raw materials.Wine (white, red, and sherry wine), cider, fruit musts, malted barley, or pure alcohol are used as substrates.
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Types of vinegar Vinegars are two types► (A) Brewed vinegars,(B) Artificial vinegars ► Brewed vinegars Brewed vinegars are made from various fruits,starchy materials(potato) and sugar containing substances by alcoholic and subsequent acetic fermention. ►
Artificial vinegar Artificial vinegars are are prepared prepared by diluting Synthetic acetic acid or glacial acetic acid to a legal standard of 4 per cent and are coloured with caramel. Artificial vinegars are also called as synthetic vinegar or non brewed vinegar
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Production Two distinct steps involved in its production. 1 Converstion of the sugar in fruits,etc.,into alcohol by yeast(alcoholic fermention) ►
2 Converstion of alcohol into vinegar by acetic acid bacteria(ac bacteria(acertification) ertification)
Preparation of vinegar Vinegar is prepared prepared by the following following methods: (A) Slow process (B) Orleans slow process (C) Quick process ►
