The evaluation of changes during fermentation of heat-modified milk in connection with different fermentation temperatures was main goal of this thesis. Titrable acidity, active acidity and growth dynamics of bacteria strains - Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus were observed during fermentation process.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:115355 |
| Date | January 2012 |
| Creators | BOUŠKOVÁ, Lucie |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0085 seconds