The Viability of Dried Skim-Milk Cultures of Lactobacillus bulgaricus as Affected by the Temperature of Reconstitution
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چکیده
منابع مشابه
The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
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ژورنال
عنوان ژورنال: Journal of Bacteriology
سال: 1946
ISSN: 0021-9193,1098-5530
DOI: 10.1128/jb.52.6.657-663.1946