Cheese whey is the main by-product obtained in the production of cheese. Despite its high
nutritional value, approximately half of the whey volume generated is still disposed …

The purpose of experimental research was to determine the number of viable cells L.
acidophilus of the strain La-5 and Flora Danica when storing cultured butter. For this …

Enhancing the nutritional/economical value of small/medium size dairy enterprises products
is important for their survival in a competitive market. Probiotic fermented dairy products is a …

Although the acidophilus rod is known and purposefully used for a long time, it still ha the
great potential for the research. The use of gene-molecular approaches has made it …

In recent years butter has seen a growth in its consumption because of the understanding of
the physiological effects of dairy fat. The small-scale batch production of butter depends on …

Lactobacillus acidophilus–гомоферментативная лактобацилла, специализирующаяся на
обитании в желудочно-кишечном и урогенитальном трактах млекопитающих и птиц …

A formulation of processed cheeses with a crystal additive «Amaranth» has been
developed. The cryo additive «Amaranth» in its composition contains all the necessary …

Bu çalışma kapsamında, geleneksel Mihaliç peynirinden izole edilen laktik asit
bakterilerinin, farklı emülsiyon sistemi olarak seçilen yağsız fermente süt ve süt yağı esaslı …

Sour cream contains 20-30% fat, to which aroma-producing bacteria (lactic acid) were
added in order to create a special odor and taste. This type of cream is stored at 4° C for at …

Актуальність теми. Особлива роль ферментованих молочних продуктів обумовлена їх
мікробіологічним та біохімічним складом, завдяки якому підвищується їх харчова …