Dry and frozen concentrated starters
- Authors: Furik N.N1, Zhabanos N.X1, Vasilenko S.V1
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- Issue: No 3 (2016)
- Pages: 54-57
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328548
- ID: 328548
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Abstract
The range of the starter cultures for production of sour cream, fermented milks, cheese, products with probiotic properties as well as for enrichment of milk products manufactured in the Republic of Belarus is outlined.
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