2020•Milk branch magazineRequires access

Low-lactose fermented milk products

FSBEI HE ", Н. А. Тихомирова, Bao Toan Nguyen

Abstract

РњР°С‚РµСЂРёР°Р»С‹ РґР»СЏ СЃРїРµС†РёР°Р»РёСЃС‚РѕРІ РјРѕР»РѕС‡РЅРѕР№ РїСЂРѕРјС‹С€Р»РµРЅРЅРѕСЃС‚Рё. РўРµС…РЅРѕР»РѕРіРёРё РїРµСЂРµСЂР°Р±РѕС‚РєРё РјРѕР»РѕРєР° РћР±РѕСЂСѓРґРѕРІР°РЅРёРµ РґР»СЏ РѕС‚СЂР°СЃР»Рё. РЎРѕСЃС‚РѕСЏРЅРёРµ Рё С‚РµРЅРґРµРЅС†РёРё СЂР°Р·РІРёС‚РёСЏ СЂС‹РЅРєР° РјРѕР»РѕС‡РЅС‹С… РїСЂРѕРґСѓРєС‚РѕРІ. РќРѕРІРѕСЃС‚Рё Рё СЃРѕР±С‹С‚РёСЏ РјРѕР»РѕС‡РЅРѕР№ РїСЂРѕРјС‹С€Р»РµРЅРЅРѕСЃС‚Рё.

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Available abstract

Key concepts: Lactose, Food science, Fermentation, Fermented milk products, Lactose intolerance, Chemistry, Biology, Lactic acid