DETERMINATION OF TECHNOLOGICAL PROPERTIES OF VARIOUS STARTERS FOR OBTAINING OF FERMENTED MILK PRODUCTS FROM GOAT MILK
Published: 17 Jul 2017
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
Cite this article: 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/
Download full text
Back to the contents of the volume
© 2021 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/
, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.