The influence of the different initial probiotic bacteria concentration on sweet whey fermentation
Whey is nutritiously very high-quality secondary product from cheese making which is not used enough in human diet. When the fermentation is performed with probiotic bacteria it additionally increases its nutritional and health values. This research examines the influence of different amount of inoc...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2008-12-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=48506 |