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

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

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