DETERMINATION OF TECHNOLOGICAL PROPERTIES OF VARIOUS STARTERS FOR OBTAINING OF FERMENTED MILK PRODUCTS FROM GOAT MILK
Zhanara Tulemissova, Zubaira Kozhakhmetova, Gulmira Kassenova, Akkenzhe Omarova, Hamidullah Alizada
Страници: 445-452
Публикувана: 17 Jul 2017
Преглеждания: 2,801
Изтегляния: 327
Citations: 4 (Google Scholar)
Citations: 2 (OpenAlex)
Резюме: The article presents results of researches on the use of goat milk as raw material for the preparation of fermented milk products. The comparative characteristics of technological properties obtained by the fermentation of goat milk with different starter cultures are shown.
Ключови думи: technology, goat milk, starter, fermentation, lactic acid bacteria, bifidobacteria, sensory properties
Цитирайте тази статия: Zhanara Tulemissova, Zubaira Kozhakhmetova, Gulmira Kassenova, Akkenzhe Omarova, Hamidullah Alizada. DETERMINATION OF TECHNOLOGICAL PROPERTIES OF VARIOUS STARTERS FOR OBTAINING OF FERMENTED MILK PRODUCTS FROM GOAT MILK. Journal of International Scientific Publications: Agriculture & Food 5, 445-452 (2017). https://www.scientific-publications.net/en/article/1001438/
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