Rheological changes during fermentation of goats and cow's milk using Lactobacillus acidophilus

Mljekarstvo

Kordić, Jasna¹  Moslavac, Tihomir¹  Novaković, Predrag¹  Slačanac, Vedran² 

[1] Prehrambeno-tehnološki fakultet, F. Kuhača 20, 31000 Osijek

关键词: goat';    s and cow';    s milk;    acidophilus;    fermentation;    reological changes;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The changes of rheological properties during goat's and cow's milk fermentation using Lactobacillus acidophilus were observed in this paper. Rheological properties of curd are one of the basic parameters of fermented milk products...

【 授权许可】

Unknown