Impacts of seasons on physical-chemical and technological properties of Streptococcus thermophilus
- Authors: Semenihina V.F1, Abramova A.A1
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Affiliations:
- Issue: No 6 (2013)
- Pages: 41-42
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327415
- ID: 327415
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Abstract
The period from March to April was established to be the most unfavorable for cultivation of microorganisms in pasteurized whole milk. The fact could be explained by sensitivity of lactic acid bacteria to the seasonal changes in the milk quality.
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