Influence of sour’s kind on biochemical indexes of a sour-milk product of the mixed fermentation. Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

ISSN:2072-2389

РУС ENG

About the issue

Publications

2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Partners

MARCH 2011 (published: 01.03.2011)

Number 1(11)

Home > Issue > Influence of sour’s kind on biochemical indexes of a sour-milk product of the mixed fermentation.

UDC 637.146.1

Influence of sour’s kind on biochemical indexes of a sour-milk product of the mixed fermentation.

Kudryavtseva I.V., Mahiyanov A.M.

Results of researches on influence of sour’s kind on biochemical indexes of a sour-milk product of the mixed fermentation are presented. Dynamics of acid’s formation, biochemical indexes, water-retaining power of products on various sours are resulted. The products which properties are approached to koumiss from horse milk are chosen.
Read the full article

Keywords: lactobacilli, dairy yeast, sours, sour-milk product of the admixed fermentation, biochemical indexes

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132