Fermentation capability of bulk milk under usual conditions

Master thesis Czech RESTRICTED
  • Subject: bakterie mléčného kysání; acidity; titratable acidity; lactic acid bacteria; titrační kyselost; active acidity; aktivní kyselost; kyselost; pH; mléko; milk
    mesheuropmc: food and beverages | carbohydrates (lipids) | bacteria

The evaluation of changes during fermentation of heat-modified milk in connection with different fermentation temperatures was main goal of this thesis. Titrable acidity, active acidity and growth dynamics of bacteria strains - Lactobacillus delbrueckii subsp. bulgaricu... View more
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