Bifidobacteria cultivation in milk with cedar oilcake
Автор: Khanturgaev A.G.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления» @vestnik-esstu
Статья в выпуске: 6 (45), 2013 года.
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It is found out, that addition of cedar oilcake raises the bifidobacteria biochemical activity and reduces duration of the milk ripening. Changing a portion of the cedar oilcake, it is possible to receive clots with certain structure, mechanical and synergetic properties.
Cedar oilcake, bifidobacteria, milk ripening, probiotic sour-milk products
Короткий адрес: https://sciup.org/142142772
IDR: 142142772
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