Studies on whey fermentation using lacti
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L. Skudra; A. Blija; E. SturmoviΔ; L. DukaΔΌska; A. ΓboltiΕΕ‘; D. KΒ΄rkliΕa
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Article
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1998
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John Wiley and Sons
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English
β 559 KB
The fermentation process of acid curd whey using pure cultures of L bulgaricus and L aciabphilus was investigated. The influence of the starter culture amount on the acidification rate in the fermentation was specified, the biological value of fermented and fermented-ammoniated curd whey was determi