Lactic acid lactococci as a main acid forming component

Аннотация

Properties of the lactic acid lactococci as a principle acid forming component of the bacterial starters for milk products fermentation including cheese were studied. Dynamics of changes of the viable cells number, titratable and actual acidities at different temperature (4, 10 and 30 °C) and salt concentration (4 and 7 %) in milk media was also considered.