Application of buttermilk concentrate for fermented products manufacturing
- Autores: OSTRETsOVA N.G.1, GROMOVA O.V.1, Ostretsova NG1, Gromova OV1
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Afiliações:
- Edição: Nº 12 (2010)
- Páginas: 72-72
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325718
- ID: 325718
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Resumo
Changes of composition and properties of buttermilk at concentrating
by reverse osmosis have been studied. It was established that lactic
acid process is going on more intensively when butter milk concentrate
is inoculated with traditional yogurt starter. The curd received is more
viscous and is more resistant against syneresis.
by reverse osmosis have been studied. It was established that lactic
acid process is going on more intensively when butter milk concentrate
is inoculated with traditional yogurt starter. The curd received is more
viscous and is more resistant against syneresis.
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