INFLUENCE OF TYPE STARTER CULTURE ON THE PROPERTIES OF THE FERMENTED ICE CREAM MIXTURE

Abstract

The article presents the results of physic-chemical, microbiological and sensory analysis of the ice cream mixture samples fermented different types of the starter cultures

Keywords

• смесь кисломолочного мороженого
• заквасочные культуры
• кислотность
• рн
• органолептическая оценка
• mixture of ice cream
• fermentation
• starter culture
• acidity
• ph
• organoleptic evaluation