Part of the base milk was aseptically transferred into 1000 mL glass beakers, inoculated with the culture, sealed with aluminum covers, and incubated in a shaker waterbath (Thermo Electron Corporation, HAAKE C10, MA, USA) under medium agitation conditions, at 40◦C, as proposed by starter manufacturer. Fermentation was stopped at a pH of 4.60 by rapidly cooling to 6◦C and then samples were refrigerated at 4◦C for subsequent analysis. The experiments were conducted in duplicate for each treatment.
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