Application of starter cultures on milk and milk-containing mixtures

Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable can reduce biological value product and its organoleptic properties. effect direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservatives, etc.) variety non-dairy components (non-dairy fats, proteins, meat products, fruits, vegetables, spices, herbs, nuts, is ambiguous. The paper deals homogeneous combined production fermented from natural normalized milk-containing mixtures substitute for fat. introduction plant origin into leads to decrease content mixtures, which turn formation clots non-uniform consistency. Slow acid indicates sugar them this type normalization fat, relative according classical technology. This pattern was revealed both when using lactic thermophilic streptococci, cultures. In paper, it proposed Streptococcus salivarius subsp ferments mixtures. thermophilus strain ST-95. ST-95 culture made possible obtain mixture well-pronounced properties, stable clot structure sufficiently high taste greatest positive obtained ferments.