surviving flora and starter organisms is beneficial for the growth of the latter. Due to the high heat processing employed for milk destined for fermented milk preparation, the germicidal activity of milk is destroyed along with its natural inhibitors, making conditions more suitable for starter growth. Severe heat treatment denatures whey proteins in milk, and a-lactalbumim and h-lactaglobulin become attached to casein micelles, especially k-casein. This leads to increased viscosity and enhanced water-binding capacity of coagulum (22).

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Bread Making

Bread Making

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