Evaluation of the impact of  Lactobacillus delbrueckii  subsp.  Lactis  and  Lactobacillus casei  subsp.  Casei  as part of a bacterial consortium for cheese on the rate of acid formation

I. A. Siderko; N. N. Furik; N. K. Zhabanos; E. N. Biruk

Topical Issues of Processing of Meat and Milk Raw Materials
Aktualʹnye voprosy pererabotki mâsnogo i moločnogo syrʹâ

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ISSN 2220-8755 (Print)

Topical Issues of Processing of Meat and Milk Raw Materials

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Siderko I.A., Furik N.N., Zhabanos N.K., Biruk E.N. Evaluation of the impact of Lactobacillus delbrueckii subsp. Lactis and Lactobacillus casei subsp. Casei as part of a bacterial consortium for cheese on the rate of acid formation. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):101-106. (In Russ.)

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ISSN 2220-8755 (Print)

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Topical Issues of Processing of Meat and Milk Raw Materials

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