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Some observations about the inhibition of the acid-lactic fermentation in the dairy production

Anka Popović-Vranješ ; Mljekarska industrija Banja Luka

Sažetak

Great quantities of milk with irregular fermentation in march (67.1%), show that decreased biogenic value, which is greater in this period for acid-lactic bacteries, has affected fermentative activity S. thermophilus and L. bulgaricus. Results of examinating inhibition of lactic acid fermentation in production show that the cause of inhibited fermentation of sour milk may be the food of cows by moldy hay and milk of cows treated by antibiotics. On the base of degenerative changes S. thermophilus and L. bu1garicus after incubation of 3 hours, there can be determined the causes of soft and unstable consistency and of delayed fermentation process or absence of coagulation.

Ključne riječi

milk; acid-lactic fermentation; inhibition

Hrčak ID:

111300

URI

https://hrcak.srce.hr/111300

Datum izdavanja:

4.1.1978.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.638 *