Virtual University

BT404 083 Fermented Dairy food products (V-U)

BT404 084 Microbiology of Yougurt (V-U)

BT404 085 Fermented products: cheese (V-U)

BT404 086 Fermented Meat Products (V-U)

BT404 087 Microbiology of semidry sausage (V-U)

BT404 088 Fermented Vegetable Products (V-U)

BT404 089 Saurkraut (V-U)

BT404 090 Pickles (V-U)

BT404 091 Production of Cheddar and related H (V-U)

BT404 092 Ingredients used for cheese making (V-U)

BT404 093 Selection of Cheese culture (V-U)

BT404 094 Pre-treatment of milk for cheese ma (V-U)

BT404 095 Cheese making process (V-U)

BT404 096 Quality Control of Cheese making (V-U)

BT404 097 Food Enzymes (V-U)

BT404 098 Nature of Enzymes (V-U)

BT404 099 Proteolytic Enzymes (V-U)

BT404 100 Oxidizing Enzymes (V-U)

BT404 101 Fat splitting enzymes (V-U)

BT404 102 Enzyme that decompose carbohydrates (V-U)

BT404 103 Glucose Oxidase (V-U)

BT404 104 Catalases (V-U)

BT404 105 Application of Enzymes (V-U)

BT404 106 Food Additives: Definition and Func (V-U)

BT404 107 Philosophy of Food Additives (V-U)