The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk.

Gustaw, Waldemar

The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk. [electronic resource] - Acta scientiarum polonorum. Technologia alimentaria - 29-36 p. digital

Publication Type: Comparative Study; Journal Article

1898-9594

10.17306/J.AFS.2016.1.3 doi


Animals
Caseins--chemistry
Chemical Phenomena
Cultured Milk Products--analysis
Fermentation
Food Storage
Food, Preserved--analysis
Glycopeptides--chemistry
Lactalbumin--chemistry
Lactobacillus acidophilus--growth & development
Lactobacillus delbrueckii--growth & development
Ligilactobacillus salivarius--growth & development
Mechanical Phenomena
Milk--chemistry
Milk Proteins--chemistry
Poland
Refrigeration
Rheology--methods
Symbiosis
Whey Proteins--chemistry
Yogurt--microbiology