Influence of technological factors on fermented milk product quality indices
The article deals with the influence of nanofiltration concentrate of curd whey on the organoleptic as well as the structural and mechanical properties of whipped dairy products enriched with probiotic microflora.
Influence of technological factors on fermented milk product quality indices
The article deals with the influence of nanofiltration concentrate of curd whey on the organoleptic as well as the structural and mechanical properties of whipped dairy products enriched with probiotic microflora.
Use of kefir grain microflora in fermented milk product starter
The article studies growthtrends of the main representatives of the kefir grain microflora depending on the cultivation conditions. The study gives the regression equations that allow predicting the change of viable cells of the main fermenting microflora representatives, depending on the fermentation conditions. It is shown that by changing the cultivation conditions, it is possible to adjust the grain startercomposition as well as organoleptic and microbiological characteristics of fermented milk products manufactured with the use of kefir grainmicroflora.
Use of kefir grain microflora in fermented milk product starter
The article studies growthtrends of the main representatives of the kefir grain microflora depending on the cultivation conditions. The study gives the regression equations that allow predicting the change of viable cells of the main fermenting microflora representatives, depending on the fermentation conditions. It is shown that by changing the cultivation conditions, it is possible to adjust the grain startercomposition as well as organoleptic and microbiological characteristics of fermented milk products manufactured with the use of kefir grainmicroflora.
Технологические аспекты производства обогащенных кисломолочных продуктов с использованием молочной сыворотки
The article presents the technology of producing enriched fermented dairy products with whey. The authors describe the composition of the multicomponent starter culture for fermented dairy products, which provides probiotic properties of the products. The component composition and parameters of fermenting milk and whey basis for fermented dairy products are determined. The reasonability of using the syrup of the white mulberry fruit in formulations and its mass fraction applying is determined.
Технологические аспекты производства обогащенных кисломолочных продуктов с использованием молочной сыворотки
The article presents the technology of producing enriched fermented dairy products with whey. The authors describe the composition of the multicomponent starter culture for fermented dairy products, which provides probiotic properties of the products. The component composition and parameters of fermenting milk and whey basis for fermented dairy products are determined. The reasonability of using the syrup of the white mulberry fruit in formulations and its mass fraction applying is determined.
