Finland ropy sour milk, "viili", analyzed for its acidity, viscidity and constitution
1998
Tsutsui, S. (Hokkaido Univ. of Education, Sapporo (Japan)) | Kikuchi, M. | Takahashi, S. | Ariga, H.
"Viili", the sticky fermented milk of Finland., was studied to clarify its acidity, physical properties,and constitution. Acidic changes occurring with the passage of time were similar in the original product and its subcultures. In both non-stirred and stirred "viili", the consistency of the second-generation subculture differed from that of the third-generation subculture. The constituents of viili were comparable to those found in yoghurt. Microbiological analysis showed that the number of lactic bacteria was lower in "viili" than in fermented milk products of Japan, and the lactic bacteria were solely those of lactococci
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