Development of starter cultures for fermented milk products
- Authors: Semenihina V.F1, Rozhkova I.V1, Raskoshnaya T.A1, Abramova A.A.1
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- Issue: No 11 (2013)
- Pages: 30-31
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327630
- ID: 327630
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Abstract
The main principles of selection of the lactic acid bacteria strains and probiotic cultures applied as starter cultures and classification of fermented milk products according to the type of starters used for their production are given.
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