THE JUSTIFICATION OF FERMENTATION PARAMETERS FOR MILK-BASED PRODUCTION OF SOFT PROBIOTIC CHEESE
Abstract
The usage in probiotic cheese’s production of leaven lactobacteria in direct application that have an unchangeable structure, high viable cells concentration provides a product of high and stable quality with a long shelf life. Starter compozitions implementation for soft cheeses production adopted for milk bifidobacteria and lactobacillus acidophilus that have high antagonistic, probiotic, immunomodulatory properties, provides high probiotic properties of a products and low acidity level.
A work contains the results of experimental studies of the fermentation process of permeate derived from normalized milk, enriched with fructose, starter compositions from bacterial concentration of bifidobacteria and lactobacilli of direct application with increased proteolytic and probiotic properties. The parameters of fermentation technology permeate soft probiotic cheeses are justified: using the starter composition FD DVS La-5+FD DVS Bb-12 – t=(37…38) °С, τ = 20 h, using starter compositions FD DVS СHN-19+FD DVS L.helveticum+FD DVS Bb-12 and FD DVS СHN-19+FD DVS L.helveticum+FD DVS La-5 – t=(37…38) °С, τ = 8 h.
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