Production of liqueurs based on milk fermentation - Bog af Luz Maribel Quispe Sanchez - Paperback

Production of liqueurs based on milk fermentation - Luz Maribel Quispe Sanchez

The objective of the research was to obtain an alcoholic beverage from the fermentation of cow's milk with physicochemical and sensory characteristics suitable for consumption, the milk was acquired at the UNTRM-A dairy, a physicochemical analysis was performed such as pH, ºBrix, density and acidity, it was fermented with yeast at concentrations of 0.01%; 0.02% and 0. 03% and addition of commercial sugar at concentrations of 10%; 20% and 30%, at a temperature of 25°C, obtaining a non-distilled..