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Cultured buttermilk and sour cream from single-strain cultures of lactic streptococci



Cultured buttermilk and sour cream from single-strain cultures of lactic streptococci



Milchwissenschaft 16(3): 128-30



The effect of adding flavour compounds, associated with the leuconostoc fermentation, to cultured buttermilk made with single strain cultures of Str. lactis or Str. cremoris was studied. It was found that flavour was greatly improved by bubbling CO2 through the single strain culture.

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Accession: 014002492

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