Optimization of variable temperature fermentation process of koumiss and its quality analysis
Koumiss was made using fresh mare's milk as raw material. Using sensory score as response value, the variable temperature fermentation process of koumiss was optimized through response surface experiments based on single factor experiments, and the quality of koumiss was analyzed. The results i...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-11-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-224.pdf |
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