Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/9797
Title: Identification of by-products of fermentation of whey and malt worts
Authors: Chepel, Natalia
Grek, Olena
Krasulya, Olena
Keywords: by-products of fermentation
побічні продукти бродіння
побочные продукты брожения
lactose fermenting yeast
лактозозброджувальні дріжджі
лактосбраживающие дрожжи
sensory indicators
органолептичні показники
органолептические показатели
кафедра технології молока і молочних продуктів
Issue Date: 2013
Citation: Chepel, N. V. Identification of by-products of fermentation of whey and malt worts / N. V. Chepel, О. V. Grek, O. O. Krasulia // Nauka I studia. – 2013. – № 17 (85). – Р. 73–80.
Abstract: Results of gas chromatographic studies for definition of by-products of fermentation of whey and malt worts enabled evaluate advantages Zygosaccharomyces lactis 868-K yeast race objectively. Presence of the given yeast race in nutritional medium has a positive effect on producer’s metabolism, thus stimulating biosynthesis or transformation of nutritional medium aromatic substances.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/9797
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