Modeling of Moisture Crystallization of Bacterial Starter Cultures during Freezing

Introduction. The quality of fermented milk products directly depends on the bacterial starter cultures involved, which contain lactic acid microorganisms. One of the most effective ways to store bacterial ferments is freezing as it improves the survival rate and preserves the morphological and cu...

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Bibliographic Details
Main Authors: Korotkaya Elena V., Korotkiy Igor A., Vasiliev Kirill I., Ostroumov Lev A.
Format: Article
Language:English
Published: Kemerovo State University 2020-06-01
Series:Техника и технология пищевых производств
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Online Access:http://fptt.ru/stories/archive/57/8.pdf
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