Abstract
Many dairy products are made through the process of fermentation. The quality of such products depends strongly on the cultures used with fermentation. The functional micro-organisms involved in these processes may have very different properties, but they are often lactic acid bacteria. Those cultures are referred to as “starters”.
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© 1990 Springer Science+Business Media New York
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Lehtonen, P.O., Laitinen, H., Tupasela, T., Antila, M. (1990). Sensor Technique for Monitoring Changes in pH, Ca2+, pO2, pCO2 and Electrical Conductivity in Milk During Fermentation. In: Ivaska, A., Lewenstam, A., Sara, R. (eds) Contemporary Electroanalytical Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-3704-9_25
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DOI: https://doi.org/10.1007/978-1-4899-3704-9_25
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