заквасочная микрофлора

Expansion of the starter microflora spectrum in the technology of fermented product with whey protein hydrolyzate

Submitted by red on Thu, 14/02/2019 - 15:23

In order to expand the spectrum of starter microorganisms for the production of a probiotic product with whey protein hydrolyzate, a fermented secondary milk raw material was tested by a consortium of microorganisms Lactobacillus delbrueckii subspecies bulgaricus, a combination of five species of bifidobacteria (B. bifidum, B. longum, B. adolescentis, B. breve, B. infantis) in combination with Streptococcus thermophilus in a ratio of 1: 1: 2 with the addition of whey protein hydrolyzate in an amount of 1 to 3%.

Studying of Starter Composition Effect on Properties of Fermented Products Based on Buttermilk and Milk Whey Concentrates

Submitted by red on Thu, 14/02/2019 - 15:20

The research on starter population selection for fermented products manufacture on combined milk base with buttermilk and milk whey concentrates has been conducted. The physical and chemical, rheological, microbiological and organoleptic properties of the products have been studied. A combined starter with a ratio of starter cultures of Lactobacillus acidophilus, Streptococcus salivarius subsp. thermophiles, Bifidobacterium equal to 1: 1: 3 has been selected.

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