Author: Owens S.L. Brewer J.L. Rankin S.A.
Publisher: Academic Press
ISSN: 0023-6438
Source: Lebensmittel-Wissenschaft und -Technologie, Vol.34, Iss.5, 2001-08, pp. : 329-333
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Abstract
Nonfat milk was acidified to pH values typically achieved during fermentation (AM) or inoculated with bacterial cells of Lactococcus lactis