Open AccessInfluence of a consortium of microorganisms on the structural and mechanical properties of fermented curds for the production of soft fermented milk cheeses
Author(s) -
Ksenia A. Kholobova,
O.V. Anistratova
Publication year - 2021
Publication title -
naučnyj žurnal niu itmo. seriâ processy i apparaty piŝevyh proizvodstv
Language(s) - English
Resource type - Journals
ISSN - 2310-1164
DOI - 10.17586/2310-1164-2021-14-2-20-30
Subject(s) - fermentation , food science , microorganism , fermented milk products , chemistry , bacteria , biology , lactic acid , genetics