Kinetics of lactose fermentation in milk with kombucha starter
The aim of this research was to investigate the effect of new, non-conventional starter culture on the kinetics of the lactose transformation during milk fermentation by kombucha, at pH 5.8; 5.4; 5.1; 4.8; and 4.6, at two different temperatures 37 °C and 42 °C. Milk fermentation at 42 °C lasted sign...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-10-01
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| Series: | Journal of Food and Drug Analysis |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1021949818300462 |