Registration Number
0211U004507,
0109U002600
, R & D reports
Title
Analyze formation of creams structural and gustatory characteristics as affected starter microflora in buttermaking process
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Head
Tishenko L. M.,
Registration Date
04-02-2011
Organization
Dairy and Meat Technological Institute
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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
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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.
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2020-04-02
