Pickles Info

Since the year 1820, Nicolas Albert has marketed glass containers commercially.

Even today, the manufacture of pickles has become situated-alone industrial science, This science is no longer confined to one country or another in the world, east and west,Found a qualified manufacturing follow this science with its origins.

Preserving vegetables from corruption in an acidic saline solution, This acid solution may be directly added to the vegetables or be an internal product of vegetables, AlthoughThis is a difference of next method , The addition of vinegar and salt directly to the cut vegetables does not depend on scientific grounds studied while the second method is the internal production of acidity in vegetables is what jumped pickle industry to Global trade levels are a method of inmost scientific.

Scientific depth

When vegetables are taken and cutting off, then a bit of salt is added and placed in a tightly sealed jar, it happens next one:

• Bacteria are fed on sugar and analyzed by the formation of lactic acid and possibly CO2 and the atmosphere is free of Oxygen around it (or low oxygen).
• Increases the activity and proliferation of bacteria and thus increases the production of lactic acid over time Over time, there is acidity in and around the vegetables, and there is salinity (added salt).
• The vegetables are partially dehydrated and a portion of the water comes out of the water.
• The pickle is known for its taste and distinctive texture.
• The acidity in the pickles in this second type is the acidity of the lactic acid, and this acid.
• It is the same as the acidic taste of yogurt and some types of cheese, which differs from the taste of vinegar In addition to the first type of pickles, it is an internal production of pickles.
• This type of bacteria found on the surface of vegetables is called a useful bacteria because it produces us milk acid, This means that bacteria are useful against harmful species that cause poisoning and disease, many beneficial bacteria are widely used in today’

The human has been able to isolate and multiply a milk bacteria and using it in food processing, where it is added to some types of milk when manufacturing milk or cheese and other products, and yet, the manufacture of pickles depends on what is on the surface of vegetables, not use the bacteria milk acid in making it, means wisdom of scientific.