Impact of starter culture on curd manufacture –one of the most commonly consumedfermented milk products of Sri Lanka
Curd is a popular type of fermented milk product in Sri Lanka. In commercial curd manufactories, freeze-dried starter cultures are used, whereas small scale curd manufactories make curd in the traditional way using curd from previous days as a starter. Curd can be made from buffalo milk or cow’s mil...
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| Format: | M2 |
| Language: | Inglés Swedish |
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SLU/Department of Molecular Sciences
2019
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