TY - JOUR AU - А. Lialyk PY - 2015/03/05 Y2 - 2024/03/29 TI - DEVELOPMENT AND RESEARCH DAIRY PRODUCTS - CHEESE PASTA WITH FLAXSEED OIL DURING STORAGE JF - Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies JA - nvlvetvf VL - 17 IS - 1 SE - Technological ensuring of production, processing of products of animal origin DO - UR - https://nvlvet.com.ua/index.php/food/article/view/3285 AB - The paper presents the results of microbiological studies on the development of dairy products – cheese pasta with linen oil.Established that flax seed without heat treatment can be used to add in the milk product, because it contains a significant amount of spore – forming microorganisms outside.Revealed that during storage cheese pasta with linen oil and cottage cheese at 4+1 °C increase acidity dynamics was almost identical, 7 days acidity increased to 150 ºT in cheese paste and 160 ºT in fermented milk cheese. Over the next 7 days storage acidity practically stalled at around 150–160 ºT, indicating stop microbiological process. Revealed that basis microflora of dairy products were lactic streptococci and lactobacilli, which are microbial starters. Made in cheese paste amount of lactic acid microorganisms order of magnitude lower compared to yogurt cheese, but this number corresponds to the requirements of the standard.  ER -