Fermented milk of mixed fermentation
- Authors: Kulikova IK1, Evdokimov IA1, Gasheva MA1
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Affiliations:
- Issue: No 7 (2010)
- Pages: 53-54
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325439
- ID: 325439
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Abstract
Properties of the yeast Kluyveromyces lactis that ferment lactose have been studied. Results of the investigation of mutual effects of lactic acid bacteria and yeast in the process of fermentation and ripening are given. Possibilities to apply Kluyveromyces lactis in the technology of the fermented milk products of mixed fermentation have been substantiated.
About the authors
I K Kulikova
Email: info@stv.runnet.ru
I A Evdokimov
Email: info@stv.runnet.ru
M A Gasheva
Email: info@stv.runnet.ru
References
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