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- W600588319 abstract "Fermentation of cow milk and soy milk with Lactobacillus pentosus and Saccharomyces cerevisiae, at 37 degree Celsius and ambient temperature were performed. During fermentation of 0-24 hours, changes in degree of brix, lactic acid concentration, pH value and cell number were examined. The results showed that soy milk was a suitable raw material for fermentation, the optimum temperature was at 37 degree Celsius for 12 hours . The pH, degree of brix and lactic acid concentration were 4.5, 9 and 1.046 percent, respectively. Cell number of Lactobacillus pentosus and Saccharomyces cerevisiae were 10**(8) cfu/ml. The fermented milk product storaging at temperature of 8 degree Celsius during 7 days exhibited pH constant. The sensory evaluation of fermented soy milk mixed with fruit juice was accepted by the highest score of both odor and taste." @default.
- W600588319 created "2016-06-24" @default.
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- W600588319 date "2007-01-01" @default.
- W600588319 modified "2023-09-23" @default.
- W600588319 title "Production of fermented soy milk with Lactobacillus pentosus and Saccharomyces cerevisiae." @default.
- W600588319 hasPublicationYear "2007" @default.
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