Influence of propionic acid bacteria on the quality of soft cheeses
Автор: Narangerel Ch., Zambalova N.A.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления» @vestnik-esstu
Статья в выпуске: 3 (30), 2010 года.
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The article reveals the effect of propionic acid bacteria on the main technological parameters for obtaining a soft cheese from goat's and cow's milk. It is found out that soft cheeses have good organoleptic properties, delicate texture and contain a high number of viable cells of propionic acid bacteria and vitamin B12.
Bacterial concentrate of propionic acid bacteria of direct inoculation, goat milk, soft cheese, rennet coagulation, vitamin b12
Короткий адрес: https://sciup.org/142142210
IDR: 142142210
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