Potential use of flaxseed mucilage in dairy product technology

The use of flaxseed mucilage as a natural stabilizer in fermented milk was studied by varying the species lactic acid bacteria used. It found that effective improving texture characteristics, reducing hardness and increasing elasticity. increase acid-forming activity lactic-acid presence is possibly due to increased levels starter microorganisms. Flaxseed dairy product did not significantly affect total amount proteins, however, there tendency slight decrease proteins variants FM with strains L.fermentum AG8 L.plantarum AG9. has good potential for an beverages.