FROZEN CONCENTRATED STARTED CULTURES FOR CHEESES OF RUSSIAN GROUP: PRINCIPLES OF CREATION AND DETERMINATION OF PARAMETERS OF USE IN THE PRODUCTION OF CHEESES
Abstract
The article analyzes the changes in active and titratable acidity of combinations of frozen concentrated starter cultures Lactococcus lactis ssp., Streptococcus salivarius subsp. Thermophilus, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. Bulgaricus, providing various doses of their application into milk raw materials. Based on the analysis of the results of studies of composite microorganisms, their ratio in the ferment, optimal doses of application in milk raw materials and the optimal temperature of cultivation were determined.
About the Authors
N. Furik
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
O. Golovach
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
Е. Brel
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Furik N., Zhabanos N., Golovach O., Brel Е. FROZEN CONCENTRATED STARTED CULTURES FOR CHEESES OF RUSSIAN GROUP: PRINCIPLES OF CREATION AND DETERMINATION OF PARAMETERS OF USE IN THE PRODUCTION OF CHEESES. Topical Issues of Processing of Meat and Milk Raw Materials. 2016;(11):29-37. (In Russ.)
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