skimmed milk

Justification of the shelf life of yogurt based on skimmed milk concentrate

The present article describes the possibility of using skimmed milk concentrate with a mass fraction of 15% solids obtained by ultrafiltration for the production of yogurt with Jerusalem Artichoke (Helianthus tuberosus) syrup. The authors have carried out the complex study of the organoleptic, physical and chemical and microbiological parameters of the product as well as moisture-holding capacity of the clots during storage.

Microbiological Aspects of Enriched Fermented Milk Products Manufacture with Use of Whey

The possibility of using propionic acid bacteria and acidophilic lactobacillus as a probiotic microflora has been analyzed. The use of kefir grains in the composition of a polycomponent starter has been suggested. A comparative assessment of starter cultures development in cheese whey and skimmed milk has been carried out. A decrease in the activity of growth and acid formation during their cultivation in whey has been noted.

Desk02 theme