The role of lactic acid bacteria in maturation of Dambalkhacho.
2020
The lactic acid bacteria involved in the maturation of dairy products have been studied, as well as technological processes have been developed and starter crops have been selected, which increase the biological value of dairy products by ensuring long shelf life. The work carried out shows that the introduction of the bacterial starter material had a positive effect on both the microbiological safety of the product and the organoleptic characteristics. The use of the detected lactic acid bacteria will help maintain the standard taste and aroma and develop dambalkhacho production in the country. Tab. 3, Ref. 8.
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Este registro bibliográfico ha sido proporcionado por Georgian Research Institute for Scientific Technical Information