Research of influence of the content of salt on acid accumulation at a fermentation of cheese whey Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

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ISSN:2072-2389

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SEPTEMER 2012 (published: 01.09.2012)

Number 2(14)

Home > Issue > Research of influence of the content of salt on acid accumulation at a fermentation of cheese whey

UDC 637.344

Research of influence of the content of salt on acid accumulation at a fermentation of cheese whey

Zabodalova L.A.,, Eveleva V.V., VODOLAZKIN A.V.

In the article of the technology of processing of cheese whey by production of a dry product under the name lactopremix, which contains calcium lactate, albuminous compounds and mineral components is observed. Results of researches on a producer choice for biosynthesis of lactic acid from lactose- and saliferous environments are given.
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Keywords: Processing of salty cheese whey, fermentation of lactose, lactopremix, lactate-containing product.

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