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Increasing stability of Bulgarian cheese and yoghurt starters



Increasing stability of Bulgarian cheese and yoghurt starters



Molochnaya Promyshlennost' (9): 43-47



Streptococcus lactis 15 + Lactobacillus casei 40 cheese starters and Str. thermophilus + L. bulgaricus yoghurt starters in liquid or conc. form were either (i) frozen in ampoules or tubes in liquid N2, or (ii) freeze-dried or (iii) spray-dried in a Niro Atomizer laboratory drier.

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Accession: 000114853

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