Animal Science and Food Technology

Tеtiana Yudina

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Study of technological parameters of the fermentation process in the technology of low-lactose yoghurts based on buttermilk


Tеtiana Yudina, Anton Serenko, Oksana Vitriak, Liubov Tkachenko, Alona Altanova
Keywords: secondary milk raw materials; lactase deficiency; starter culture; fermentolysis; fermented products; fermented milk drinks; nutritional value

Yudina, T., Serenko, A., Vitriak, O., Tkachenko, L., & Altanova, O. (2025). Study of technological parameters of the fermentation process in the technology of low-lactose yoghurts based on buttermilk. Animal Science and Food Technology, 16(4), 70-88. https://doi.org/10.31548/animal.4.2025.70