BIOTECHNOLOGY FOR KEFIR WITH NEW QUALITIES
Summary. Modern kefir production is based on the milk acidification process with the use of kefir grains by alcohol and lactic acid fermentation. Casein large molecules are fermented by sourdough’ microorganisms, and as a result they are digested much more effectively by the body. Thanks to a specia...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2014-01-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/735 |