Acta Biotechnol. volume 18, issue 3, P277-286 1998 DOI: 10.1002/abio.370180314 View full text
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L. Skudra, A. Blija, E. Sturmovi?, L. Duka?ska, A. �bolti??, D. K�rkli?a

Abstract: The fermentation process of acid curd whey using pure cultures of L bulgaricus and L aciabphilus was investigated. The influence of the starter culture amount on the acidification rate in the fermentation was specified, the biological value of fermented and fermented-ammoniated curd whey was determined, and the ability of fermented whey to prevent the injurious effect of Bac. mesenthericus on the wheat bread quality was examined. Acid curd whey was fermented up to a titratable acidity of 19.8-21.6 g lactic ac…

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