Gustaw, Waldemar <br/><br/>
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 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1898-9594 
<br/><br/><label>Standard No.: </label>10.17306/J.AFS.2016.1.3  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Caseins--chemistry<br/>Chemical Phenomena<br/>Cultured Milk Products--analysis<br/>Fermentation<br/>Food Storage<br/>Food, Preserved--analysis<br/>Glycopeptides--chemistry<br/>Lactalbumin--chemistry<br/>Lactobacillus acidophilus--growth & development<br/>Lactobacillus delbrueckii--growth & development<br/>Ligilactobacillus salivarius--growth & development<br/>Mechanical Phenomena<br/>Milk--chemistry<br/>Milk Proteins--chemistry<br/>Poland<br/>Refrigeration<br/>Rheology--methods<br/>Symbiosis<br/>Whey Proteins--chemistry<br/>Yogurt--microbiology