Effects of lactulose on the starter cultures microflora
- Autores: Ryabtseva S.A.1, Bratsikhina M.A.1, Ryabtseva SA1, Bratsihina MA1
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Afiliações:
- Edição: Nº 4 (2010)
- Páginas: 56-56
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325448
- ID: 325448
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Resumo
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
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Sobre autores
Svetlana Ryabtseva
Mariya Bratsikhina
Email: info@stv.runnet.ru
S Ryabtseva
M Bratsihina
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