Research of the peculiarities of use of dry dairy product with a reduced protein content in the production of sour milk products with a reduced protein content
https://doi.org/10.47612/2220-8755-2020-15-87-93
Abstract
The article presents the results of research on the use of dry milk product with a low protein content in the manufacture of fermented milk products. It was found that lactic acid microorganisms in experimental samples of reduced dairy products with a low protein content develop less intensively than in the control sample (milk). It also increases that the intensity of the development of lactic acid microorganisms in the fermentation process depends on the content in the reconstituted dairy product. For the manufacture of fermented milk products based on the material used, it is recommended to use starter cultures for home use, Streptococcus salivarius subsp / thermophiles, Lactobacillus delbrueckii subsp. Bulgaricus.
About the Authors
I. Miklukh
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
O. Soroko
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Bespalova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
G. Pinchuk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
Y. Artsiukh
Belarusian Republican Public Association for Helping Children with Phenylketonuria «The Future without Borders»
Belarus
Belarus
Minsk
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Review
For citations:
Miklukh I., Soroko O., Bespalova E., Pinchuk G., Artsiukh Y. Research of the peculiarities of use of dry dairy product with a reduced protein content in the production of sour milk products with a reduced protein content. Topical Issues of Processing of Meat and Milk Raw Materials. 2020;1(15):87-93. (In Russ.) https://doi.org/10.47612/2220-8755-2020-15-87-93
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