POST-ACIDIFICATION ACTIVITY OF STARTER CULTURES OF LACTOCOCCUS AND STREPTOCOCCUS THERMOPHILUS
Abstract
Studies were conducted to investigate changes in active acidity (pH) in milk samples fermented with strains of Lactococcus and Streptococcus thermophilus under different storage temperature regimes (+4°C, +8°C, and +12°C). It was established that +12°C represents a critical storage temperature, at which the active acidity decreased to pH 4.4 and below in all examined samples by the 7th day of storage. No statistically significant relationship was found between the decrease in active acidity and the saccharolytic profile of Streptococcus thermophilus cultures used for milk fermentation.
About the Authors
A. Biruk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
A. Trafimova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
T. Savelyeva
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Biruk A., Zhabanos N., Trafimova A., Savelyeva T. POST-ACIDIFICATION ACTIVITY OF STARTER CULTURES OF LACTOCOCCUS AND STREPTOCOCCUS THERMOPHILUS. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):100-109. (In Russ.)
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