Wpływ Dodatku Glukonianu I Cytrynianu Magnezu Na Jakość Koziego I Krowiego Mleka Fermentowanego Przez Lactobacillus Acidophilus
KAMIL SZOPA,
AGATA ZNAMIROWSKA-PIOTROWSKA
Abstract:Background. The aim of the study was to determine the effect of the addition of magnesium glu conate and citrate on the physicochemical properties, the number of bacterial cells and the organoleptic properties of cow’s and goat’s milk fermented by Lactobacillus acidophilus. Results and conclusions. The fortification of milk with magnesium gluconate and citrate had a signif icant effect on the active acidity of milk before fermentation. After the addition of magnesium compounds and repasteurization of processed… Show more
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