FIELD: dairy industry. SUBSTANCE: method involves introduction in cooled milk the sour containing acidophilic bacillus, fermented streptococcus. Then adapted biomass of biphydobacteria is introduced, and mixture is soured and cooled up to 4-8 C for 30-60 min. EFFECT: higher efficiency. 4 cl
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Authors
Dates
1998-01-27—Published
1996-07-16—Filed