Optimization of production of the fermented milk beverage based on Tibetan kefir grains

In recent years we have seen interest in Tibetan kefir grains (TKG) for production of fermented milk beverages. The article presents the results of the work on expanding the range of fermented milk beverages based on TKG, studying the influence of fermentation conditions on quality characteristics o...

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Bibliographic Details
Main Authors: Khabibullin Rustem, Adylov Mahmud, Ezhkova Galina
Format: Article
Language:English
Published: EDP Sciences 2021-01-01
Series:E3S Web of Conferences
Online Access:https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/23/e3sconf_icepp21_01003.pdf