Enriched fermented milk drink

Natal'ya Petrovna Falynskova; Фалынскова Наталья Петровна; N P Falynskova; Falynskova N P; Vera Vasil'evna Kryuchkova; Крючкова Вера Васильевна; Lyubov' Aleksandrovna Lisovitskaya; Лисовицкая Любовь Александровна; V V Kryuchkova; Kryuchkova V V; L A Lisovitskaya; Lisovitskaya L A

Enriched fermented milk drink

Autores: Falynskova N.P.¹, Falynskova NP¹, Kryuchkova V.V.¹, Lisovitskaya L.A.¹, Kryuchkova VV¹, Lisovitskaya LA¹
Afiliações:
Edição: Nº 12 (2011)
Páginas: 70-70
Seção: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/326896
ID: 326896

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Chemical composition of the protein-carbohydrate concentrate and strawberries have been studied and its impacts on the efficiency of the acid formation in the fermented milk. Process of the drink fermentation was noticed to be the most efficient in presence of both additives that resulted in reduction of the fermentation time by 1 hour.