 | 1971 - 928 pagini
...hereinafter referred to as “sauerkraut” or “bulk sauerkraut” Is the product of characterIstlc acid flavor, obtained by the full fermentation, chiefly...the fermentation, not less than 1.5 percent of acid, expressed as lactic acid. § 52.3452 Grades of bulk sauerkraut. (a) “US Grade A (First Quality)”... | |
 | 1927 - 224 pagini
...shredded cabbage in the presence of not less than two per cent (2%) nor more than three per cent (3%) of salt. It contains, upon completion of the fermentation, not less than one and one-half per cent (1.5%) of acid, expressed as lactic acid. Sauerkraut which has been rebrined... | |
 | L. R. Verma, Dr. V. K. Joshi - 2000 - 1272 pagini
...Fermented Pickles 6.2.1 Sauerkraut It is the clean, sound product of characteristic flavour, obtained by full fermentation, chiefly lactic of properly prepared...shredded cabbage in the presence of not less than 2% nor more than 3% of salt. It contains, upon completion of the fermentation not less than one and one... | |
 | K. R. Aneja - 2007 - 636 pagini
...Sauerkraut is defined as the clean sound product of characteristic flavour, obtained by full fermentation of properly prepared and shredded cabbage in the presence of not less than 2% to 3% salt, finally containing not less than 1 and 1.5% acid expressed as lactic acid. In simple words,... | |
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acid flavor, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage In the presence of not less than 2 percent nor more than 3 percent of salt. It contains, upon completion of the fermentation, not less than 1.5 percent... 