Study of the amino acid composition of thermoacid coagulation fractions of probiotic products
The developed mathematical model allows good prediction of the quantity of heat saved based on applied technological parameters. The process of distribution of amino acids between whey and protein clot was studied during thermoacid coagulation of milk fermented by a consortium of bifidobacteria Lact...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03025.pdf |