Bioconversion of milk whey constituents
- Autores: Krasnikova L.V1, Markelova V.V1
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Afiliações:
- Edição: Nº 12 (2012)
- Páginas: 57-59
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327273
- ID: 327273
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Resumo
Special features of bioconversion of milk whey constituents at fermentation by viscous strains of Lactobacillus acidophilus 3e, 5e, H, H 3 and 7m 13 were studied. On the basis of the results received the strains 7m 13 and 5e were chosen for making desserts from fermented milk whey. Principle characteristics of the desserts prepared from fermented milk whey are given.
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Bibliografia
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