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Agriculture & Food, Volume 5, 2017

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
Pages: 445-452
Published: 17 Jul 2017
Views: 280
Downloads: 60
Abstract: 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.
Keywords: technology, goat milk, starter, fermentation, lactic acid bacteria, bifidobacteria, sensory properties
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