Assessment of technological characteristics of consortia of lactic acid microorganisms during freezing in liquid nitrogen and storage
https://doi.org/10.47612/2220-8755-2019-14-50-57
Abstract
The article provides a comparative assessment of the main technological characteristics of consortia of lactic acid microorganisms used to make starter cultures for cottage cheese products, before and after freezing in liquid nitrogen, during storage for 6 months. It was found that when stored for 6 months with a temperature regime of minus (40 ± 2) ºС and below, the main technologically significant characteristics of consortia of lactic acid microorganisms for the manufacture of starter cultures used in the dairy industry are preserved.
About the Authors
O. Titova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
O. Golovach
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
M. Proshkina
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
I. Spiridonova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Furik
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
T. Savelyeva
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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Review
For citations:
Titova O., Golovach O., Proshkina M., Spiridonova I., Zhabanos N., Furik N., Savelyeva T. Assessment of technological characteristics of consortia of lactic acid microorganisms during freezing in liquid nitrogen and storage. Topical Issues of Processing of Meat and Milk Raw Materials. 2019;1(14):50-57. (In Russ.) https://doi.org/10.47612/2220-8755-2019-14-50-57
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