About the issue
Publications
Partners
SEPTEMER 2012 (published: 01.09.2012)
Number 2(14)
Home > Issue > Research of fermentation goat's milk by different starter
Zabodalova L.A.,, MOCHALOV P.V.
In this title investigated the possibility of using goat's milk as a raw material for the preparation fermented milks products. The comparative characteristic of clusters, obtained by fermentation of goat's milk by different starter cultures.
Read the full article
Keywords: goat milk, fermented milk products, biological and technological properties of raw.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637.146.3
Research of fermentation goat's milk by different starter
In this title investigated the possibility of using goat's milk as a raw material for the preparation fermented milks products. The comparative characteristic of clusters, obtained by fermentation of goat's milk by different starter cultures.
Read the full article
Keywords: goat milk, fermented milk products, biological and technological properties of raw.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License