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《CHINA DAIRY INDUSTRY》 1995-01
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Effects of Continuous Transfers of Mixed Yoghurt Culture on the Stability of Mother Culture

(Department of Food Science of Agricultural College of Yangzhou University)Xie Jizhi; Gu Ruixia  
The activity and acid - producing ability of mother culture are the main conditions of culture preservation and transfers of yoghurt production.In this experiment, the mixed culture of Str. thermophiltis and Lb. bulgaricus was cultivated with continuous transfers. Under the limited conditions of various affected factors. the stability may remain constant.
【CateGory Index】: TS252.42
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