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
Страницы: 445-452
Опубликовано: 17 Jul 2017
Просмотры: 2,830
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Citations: 4 (Google Scholar)
Citations: 2 (OpenAlex)
Аннотация: 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.
Ключевые слова: technology, goat milk, starter, fermentation, lactic acid bacteria, bifidobacteria, sensory properties
Цитировать эту статью: 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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