Bifidobacteria cultivation in milk with cedar oilcake

Бесплатный доступ

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

Статья научная