The manufacturing process of the lactic fermented milk
The manufacturing process of the lactic fermented milk is classified as following below.
1. Manufacturing process of milk (Up & Midstream.)
Skim milk (milk) puts into dissolution tank and U.H.P(a high temperature sterilizer) then transfer into cultivation tank. It transfers to be homogeneous and remove the microorganism aga
process by the saccharification process using acid hydrolysis using enzymes.
ethanol through a fermentation process in midstream prcoess adequate oxygen, pH, and temperature conditions using yeast to produce. In recent years, research has been actively conducted using production methods and using alcohol lignin contained hemicellulose in the lignocellulosic
In the last downstream pr
1. Bacteria(E.coli)
Advantage
Fast Growth rate
Cheap
Various cloning vectors
Disadvantage
Impossibility of posttranslational modification
Inclusion body
Only simple proteins
2. Yeast(S.cerevisiae)
Advantage
Large scale process
Cheap
partially possibility of posttranslational modification
Disadvantage
Shortage of cloning vectors
Overglycosylation
Today soy sauce is made by two methods: the traditional brewing method, or fermentation, and the non-brewed method, or chemical-hydrolyzation.
The fermentation method takes up to six months to complete and results in a transparent, delicately colored broth with balanced flavor and aroma.
The non-brewed sauces take only two days to make and are often opaque with a harsh flavor and chemical aro
1. Introduction of UNIQLO
1.1 Company Overview
Name : FAST RETAILING CO., LTD.
Established : May 1, 1963
Head Office : 717-1 Sayama, Yamaguchi City, Yamaguchi 754-0894, Japan
Tokyo Office : Midtown Tower, Akasaka 9-7-1, Minato-ku,
Tokyo 107-6231, Japan
Number of Full-time Employees (Consolidated) : 15,915 (As of February 29, 2012)
Paid-in Capital : 10,273 million yen
Number of I