Lactose fermentation at Camembert, made by classic and stabilised technology

Mljekarstvo

Perko, Bogdan¹ 

[1] Biotehniška fakulteta, Institut za mlekarstvo, Groblje 3, 1230 Domžale, Slovenija

关键词: cheese;    Camembert;    lactose fermentation;    lactic acid bacteria;    technology;    lactic acid;    D-galactose;    lactose;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

In our experiments the fermentation of lactose at Camembert type cheese by classic and stabilised technology was monitored. In each of the two technologies two experiments were made. The difference between these two technologies is in pH...

【 授权许可】

Unknown