SELECTION OF THERMOPHILIC MICROORGANISMS TO THE COMPOSITION OF POLY-SPECIES STARTER CULTURES FOR THE PRODUCTION OF FERMENTED DAIRY PRODUCTS
Abstract
The article presents the results of research on the selection of thermophilic microorganisms to the composition of poly-species consortiums and the manufacturing on their basis of frozen concentrated starter cultures for the production of fermented dairy products.
About the Authors
О. Najdiuk
Institute for Meat and Dairy Industry
Belarus
Belarus
O. Golovach
Institute for Meat and Dairy Industry
Belarus
Belarus
M. Babitskaya
Institute for Meat and Dairy Industry
Belarus
Belarus
N. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
N. Furik
Institute for Meat and Dairy Industry
Belarus
Belarus
References
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Review
For citations:
Najdiuk О., Golovach O., Babitskaya M., Zhabanos N., Furik N. SELECTION OF THERMOPHILIC MICROORGANISMS TO THE COMPOSITION OF POLY-SPECIES STARTER CULTURES FOR THE PRODUCTION OF FERMENTED DAIRY PRODUCTS. Topical Issues of Processing of Meat and Milk Raw Materials. 2017;(12):55-61. (In Russ.)
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