ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE

Abstract
The influence of temperature modes for TDF milk acidification on quantitative and qualitative structure of microflora of symbiotic ferment, titrable acidity and organoleptic indicators of experimental samples of the acid-milk drink are investigated in this work. Optimum temperature for TDF milk acidification is established.
Keywords
Tibetan dairy fungus (TDF), kefiric fungus, symbiotic ferment, acid-milk beverage, temperature modes of milk acidification, organoleptic assessment
REFERENCES
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Abstract
Keywords
References