UTILIZATION OF LOCAL LACTIC ACID BACTERIA STRAINS FOR PRODUCTION OF CHEESE WITH USING THE SOY ALBUMEN
On the base of the lactic acid bacteria strains isolated from spontaneous microflora (local sour milk products) two variants of the leaven. With adding Lactococcus lactis ssp. lactis biovar diacetylactis for improvement of the taste and odour of the combined cheese received on the base of milk and s...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Odessa I. I. Mechnikov National University
2007-06-01
|
| Series: | Mìkrobìologìâ ì Bìotehnologìâ |
| Subjects: | |
| Online Access: | http://mbt.onu.edu.ua/article/view/104541 |