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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
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.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637.344
Research of influence of the content of salt on acid accumulation at a fermentation of cheese whey
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.
Read the full article
Keywords: Processing of salty cheese whey, fermentation of lactose, lactopremix, lactate-containing product.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License