[Selection of phagoresistant lactococcus cultures from cheese whey]
Furik, N.N.(Belarus Research and Design-Technological Institute of Meat and Dairy Industry, Minsk (Belarus)) | Perfilyev, G.D.(All-Russia Research Inst. of Butter and Cheese Production, Uglich (Russian Federation)) | Safronenko, L.V.(Belarus Research and Design-Technological Institute of Meat and Dairy Industry, Minsk (Belarus))
Starter lactococcus cultures to the amount of 140 were separated from whey obtained by affecting the cheese. The conservation stability of lactococcus phagoresistance under re-inoculations in milk and storage in dried form was analyzed. The complex of properties required for the use of cultures included in the composition of sours for firm cheeses with a low temperature of the second warming was investigated
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