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MARCH 2011 (published: 01.03.2011)
Number 1(11)
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Influence of sour’s kind on biochemical indexes of a sour-milk product of the mixed fermentation.
Kudryavtseva I.V., Mahiyanov A.M.
Keywords: lactobacilli, dairy yeast, sours, sour-milk product of the admixed fermentation, biochemical indexes
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Influence of sour’s kind on biochemical indexes of a sour-milk product of the mixed fermentation.
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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Read the full article
Keywords: lactobacilli, dairy yeast, sours, sour-milk product of the admixed fermentation, biochemical indexes
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License