Production of fermented milk products and cheeses: composition and properties of starters microflora
- Authors: Sorokina N.P1, Kucherenko I.V1
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- Issue: No 6 (2013)
- Pages: 38-40
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327410
- ID: 327410
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Abstract
Information about biology of useful microflora and the role of certain properties of microorganisms in forming quality indices of fermented milk products is given in the article.
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