Leahu, Ana; Codină, Georgiana-Gabriela; Avrămiuc, M.
(“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
The acid dairy products are acquired through the fermentation of the
milk lactose, with the help of the milky starter cultures. Through lactose
fermentation they obtain the milky acid, which increases milk acidity,
determining ...