The fermentation of cheese whey by Lactobacillus helveticus
The lactic acid fermentation of cheese whey permeate by Lactobacillus helveticus was studied. Precipitate formation during autoclaving of whey permeate was examined. Precipitation was found to be pH and temperature dependent. Qualitative analysis suggested that the precipitate was a calcium-phosphat...
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University of South Wales
1991
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304623 |