The stabilizer influence on acid formation of the direct introduction ferments in cream fermentation

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The acid formation dependence and fermentation duration depending on the stabilizer type and mass fraction are studied by the authors of the article. The fermenting cultures of direct introduction and stabilizers of vegetative origin were used as the research objects. It is established that with the increase of fermentation duration there is an intensive increase of the milk acid mass fraction.

Cream, fermentation, stabilizer, fermenting cultures, acid formation

Короткий адрес: https://sciup.org/14083259

IDR: 14083259

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