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Information × Registration Number 0211U004507, 0109U002600 , R & D reports Title Analyze formation of creams structural and gustatory characteristics as affected starter microflora in buttermaking process popup.stage_title Head Tishenko L. M., Registration Date 04-02-2011 Organization Dairy and Meat Technological Institute popup.description2 Investigated changes in cream structural and gustatory characteristics during ripening of cream in different time and temperature modes in according to the season of the year. Analyze type, quantity and method of starter microflora preparing influense to the formation of structural and butter flavor, duration and intensity of ripening process. Formed starter cultures for sour-cream butter and difine it nesessery volume. Product Description popup.authors Амелічева Л. В. Боднарчук О.В. Гудзей О. О. Жукова Я.Ф. Кігель Н. Ф. Король О.В. Насирова Г.Ф. Рожанська О. М. Тищенко Л.М. Флоровська В.Б. popup.nrat_date 2020-04-02 Close
R & D report
Analyze formation of creams structural and gustatory characteristics as affected starter microflora in buttermaking process
Head: Tishenko L. M.. Analyze formation of creams structural and gustatory characteristics as affected starter microflora in buttermaking process. (popup.stage: ). Dairy and Meat Technological Institute. № 0211U004507
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Updated: 2026-03-26


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