INFLUENCE OF TYPE STARTER CULTURE ON THE PROPERTIES OF THE FERMENTED ICE CREAM MIXTURE

INFLUENCE OF TYPE STARTER CULTURE ON THE PROPERTIES OF THE FERMENTED ICE CREAM MIXTURE

The article presents the results of physic-chemical, microbiological and sensory analysis of the ice cream mixture samples fermented different types of the starter cultures

Bibliographic Details
Main Authors:	Valida R. Akhmedova, Svetlana A. Ryabtseva, Ivan A. Evdokimov, Georgei S. Anisimov
Format:	Article
Language:	Russian
Published:	North Caucasus Federal University 2022-05-01
Series:	Вестник Северо-Кавказского федерального университета
Subjects:	смесь кисломолочного мороженого заквасочные культуры кислотность рн органолептическая оценка mixture of ice cream fermentation starter culture acidity ph organoleptic evaluation
Online Access:	https://vestnikskfu.elpub.ru/jour/article/view/2108

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