The study of the qualitative composition of the microflora of biodrinks based on camel's milk
Автор: Kulazhanov K.S., Dikhanbayeva F.T., Tasturganova E.Ch.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Техника и технологии
Статья в выпуске: 4 (125), 2019 года.
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The main raw material in the production of all dairy products is raw milk. The quality of dairy products is determined by a set of indicators, the most important of which are safety indicators. In this research work the study of the qualitative composition of the microflora of biodrinks based on camel's milk. According to the research results, the content of lactic acid microorganisms in biodrinks in the amount of 3700*103-5000*103 CFU / g (cm3), which proves the useful properties of the studied dairy products.
Camel milk, dairy products, biodrink, microbiological indicators, microflora
Короткий адрес: https://sciup.org/140249055
IDR: 140249055