Investigation of physico-chemical and microbiological indicators of the leaven of the Altai fermented beverage chegen Scientific journal NRU ITMO Series Processes and Food Production Equipment

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SEPTEMER 2013 (published: 01.09.2013)

Number 3(17)

Home > Issue > Investigation of physico-chemical and microbiological indicators of the leaven of the Altai fermented beverage chegen

UDC 637.146.1

Investigation of physico-chemical and microbiological indicators of the leaven of the Altai fermented beverage chegen

Arsenyeva T.P., Bukachakova L.Ch.
The article displays the process of investigation of physical, chemical and microbiological indicators of of the leaven of the Altai fermented beverage chegen compared with kefir leaven.
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Keywords: fermented milk beverage, chegen, ferment, indicators.

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