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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Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Kemerovo State University
2020-06-01
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Series: | Техника и технология пищевых производств |
Subjects: | |
Online Access: | http://fptt.ru/stories/archive/57/8.pdf |
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