Influence of sour’s kind on biochemical indexes of a sour-milk product of the mixed fermentation.
Annotation
Results of researches on influence of sour’s kind on biochemical indexes of a sour-milk product of the mixed fermentation are presented. Dynamics of acid’s formation, biochemical indexes, water-retaining power of products on various sours are resulted. The products which properties are approached to koumiss from horse milk are chosen.
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