ИСПОЛЬЗОВАНИЕ ПРОБИОТИЧЕСКОГО БАКТЕРИАЛЬНОГО ПРЕПАРАТА В ПРОИЗВОДСТВЕ КИСЛОМОЛОЧНЫХ ПРОДУКТОВ USE OF PROBIOTIC BACTERIAL PREPARATION IN PRODUCTION OF SOUR-MILK PRODUCTS

Shuljak, Skokova, Korotchenko, Borisenko, Mikulich
unpublished
Developed the technology of dairy products such as yogurt with using of different starter population and probiotic bacterial preparation on the basis of acid resistant strains of bifido-and lactic acid bacteria. Justified technological parameters of production, providing of high quality products. Investigated the composition of the microflora of the developed products, including the contents in them of probiotic microorganisms. Investigated changes organoleptic, physico-chemical and
more » ... cal and microbiological parameters probiotic dairy products during storage at 4±2ºC and established the terms of their suitability.
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