Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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Kharchenko Вarvara Ivanovna

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Kuban State Agrarian University
   

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PRODUCTION TECHNOLOGY PECULIARITIES OF LUCERNE JUICE COAGULATES

abstract 0951401005 issue 95 pp. 82 – 102 30.01.2014 ru 778
During the study of different methods of fractiona-tion of alfalfa juice it was established that the most effective preservative of Lucerne juice is a composi-tion containing 2% of stock culture of lactic acid bacteria, 2% of molasses and 0.3% of benzoic acid, which preserves the functional properties of protein-vitamin feed additive
.