ЗАКВАСОЧНАЯ КУЛЬТУРА - ТЕХНОЛОГИЧЕСКИЙ ИНСТРУМЕНТ ВЫСОКОКАЧЕСТВЕННЫХ
            МОЛОЧНЫХ ПРОДУКТОВ

V. M. Zimniakov; I. V. Gavryshina

IMPACT ON TECHNOLOGICAL PROPERTIES OF PREBIOTICS DAIRY AND MEAT PRODUCTS

Authors

V. M. Zimniakov Penza state agricultural Academy
I. V. Gavryshina Penza state agricultural Academy

Keywords:

starter culture, technological properties, dairy Pro-products, fermented milk drinks, titratable acidity, viscosity

Abstract

The article presents data on the effectiveness of the impact of technological properties of dairy products, are given the results of studies on the effect of starter cultures on the indicators of titratable acidity and viscosity of the product and Varentsov.