BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE
Lactic acid bacteria (LAB) were isolated from camel milk by culturing the milk on specific media and pure culture was obtained by sub-culturing. Purification of culture was confirmed by Gram’s staining and identified by different biochemical tests. Camel milk contained lactic acid producing bacteria...
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| Format: | Article |
| Language: | English |
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University of Agriculture, Faisalabad
2004-04-01
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| Series: | Pakistan Veterinary Journal |
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| Online Access: | http://www.pvj.com.pk/pdf-files/24_2/87-91.pdf |