Applications of dry bacterial preparations in fermented milk products manufacturing
- Autores: Sviridenko GM1, Sviridenko GM1
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Afiliações:
- Edição: Nº 2 (2006)
- Páginas: 29-32
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322464
- ID: 322464
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Resumo
Methods of dry bacterial preparations usage at fermented milk products including cheese manufacturing are being evaluated and compared.
Specialists from the Research Institute of Butter and Cheese Making have developed two interesting products: Antibact-Uglich - activator of growth and development of lactic acid microorganisms and Reactibact-Uglich - dry nutrient medium for receiving bulk starter culture and dry bacterial preparations. Recommendations are given.
Specialists from the Research Institute of Butter and Cheese Making have developed two interesting products: Antibact-Uglich - activator of growth and development of lactic acid microorganisms and Reactibact-Uglich - dry nutrient medium for receiving bulk starter culture and dry bacterial preparations. Recommendations are given.
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