Investigation of the lactic acid fermentation of yougurt with an additive of jam
1998
Karaivanova, E. (Vissh Institut po Khranitelno-Vkusova Promishlenost, Plovdiv (Bulgaria))
It has been studied the influence of the additive of fruit jam "assorty" in consentrations of 10 and 12% on the lactic acid fermentation accomplished by Lactobacilus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus on the quality of the obtained lactic dairy product during storage.The investigation has been carried out by two types of starter cultures : symbiotic and mixed.It has been established that the additive does not lead to a change in the term of coagulation of the product in comparison with the control and on the morphology of the lactic acid bacteria.
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Эту запись предоставил Institute of Agricultural Economics