Pages: 16-19
Published: 30.06.2018
Abstract: Squashing is carried out using starter microorganisms, which must be kept alive and present in the finished product in a predetermined amount. The whole process of production of fermented milk products, as well as the quality of the finished product, depends on the quality of the ferment. From the used starter cultures, the taste of the product and its texture depend. Today, a huge number of starter cultures, consisting of one kind of microorganisms or from their combinations, allows you to create a product with almost any specified characteristics.
Key words: strain, bacterial leaven, lactobacillus bacteria, probiotics, prebiotics, lactobacilli.
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