Improvement of production performance of functional fermented whey-based beverage

Improvement of production performance of functional fermented whey-based beverage

The aim of this study was improvement of the performances for the production of whey-based beverages with highly productive strains of Lactobacillus. Individual or mixed culture containing Lactobacillus helveticus ATCC 15009, Lactobacillus delbrueckii ssp. lactis NRRL B-4525 and Streptococc...

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Bibliographic Details
Main Authors: Bulatović Maja Lj., Rakin Marica B., Mojović Ljiljana V., Nikolić Svetlana B., Vukašinović-Sekulić Maja S., Đukić-Vuković Aleksandra P.
Format: Article
Language:English
Published: Association of the Chemical Engineers of Serbia 2014-01-01
Series:Chemical Industry and Chemical Engineering Quarterly
Subjects:
whey
functional beverages
probiotics
Lactobacillus
fermentation
stability
Online Access:http://www.doiserbia.nb.rs/img/doi/1451-9372/2014/1451-93721200096B.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/1451-9372/2014/1451-93721200096B.pdf

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