id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-277	AVRAMIUC, Marcel	THE INFLUENCE OF HYPOTHERMIC SHOCKS AND ADDITIONS DURING PROCESSING, ON SOME YOGHURT FEATURES	2017	7	.pdf	application/pdf	3533	128	59	The application of hypothermic shocks in the early period of thermostating has determined the decrease of fermentation activity of lactic bacteria (expressed by reduction of titratable acidity values) and has made the coagulation process of milk to be blocked. Application of hypothermic shocks in the early period of thermostating has determined the decrease of fermentation activity of lactic bacteria (expressed by reduction of titratable acidity values) and has made the coagulation process of milk to be blocked.	cache/fens-277.pdf	txt/fens-277.txt