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FERMENTATION DRINKS BASED ON MILK WHEY

Abstract

In this article the possibilities of application of whey in the production of fermentation drinks with the use of germinated cereals (malts), named «Prozer» are considered. The comparative analysis of different types of malts is presented. The change of ethyl alcohol content in brewed beers depending on a dose and type of malts in whey-based mash is experimentally determined.

For citations:


Grek E.V., Krasulya E.A. FERMENTATION DRINKS BASED ON MILK WHEY. Topical Issues of Processing of Meat and Milk Raw Materials. 2011;(6):98-103. (In Russ.)

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ISSN 2220-8755 (Print)