Fruit and vegetable purees as cryoprotectants for vacuum freeze-dried fermented milk products
Fresh fermented milk products have a limited shelf life that can be extended by vacuum freeze-drying. Cryoprotectants are used to increase the survival of lactic acid microorganisms during freeze-drying. The most effective cryoprotectants are those of natural origin. Literature offers little informa...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2023-06-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | https://jfrm.ru/en/issues/21476/21606/ |