Effects of lactulose on the starter cultures microflora
- Авторлар: Ryabtseva S.A.1, Bratsikhina M.A.1, Ryabtseva SA1, Bratsihina MA1
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Мекемелер:
- Шығарылым: № 4 (2010)
- Беттер: 56-56
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325448
- ID: 325448
Дәйексөз келтіру
Аннотация
Addition of lactulose in milk before coagulation improves viability of some types of starter cultures microflora by 11-14% at cold storage and promotes formation of coagulum with better consistency. The method for fermented milk products manufacturing with lactulose possessing extended shelf life and prebiotic properties has been developed
Негізгі сөздер
Авторлар туралы
Svetlana Ryabtseva
Mariya Bratsikhina
Email: info@stv.runnet.ru
S Ryabtseva
M Bratsihina