Abstract
The article considers the issues of providing the dairy industry with Russian-made bacterial sourdough, ways to solve the problem of import substitution, providing biofactories with collection cultures of lactic acid bacteria, the assortment and classification of bacterial starter cultures, features of the use of additional and protective cultures, compliance of the species composition of starter cultures with the requirements of the legislation of the Customs Union.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
