Utilization of sweet and whey in the production of fermented beverages

[摘要] On the basis of the experimental results the authors suggest a technology of beverages from sweet and acid whey with double pasterization and homogenization followed by the inoculation with 2 % of the culture of L. helveticus.

[学科分类] 工程和技术（综合）

[关键词] whey;fermented beverages