Research of technological features of production of functional fermented milk products

Abstract The most important factor determining human health is nutrition. Functional products containing many valuable ingredients contribute to the strengthening and maintenance of health. In this regard, over years, development technology for production such does not lose its relevance. authors selected composition ratio probiotic microflora in a complex starter culture functional fermented milk product. Two variants were Streptococcus salivaris subsp. thermophilus, Bifidobacterium lactis (BB-12) Lactobacterium casei 4: 1: 1 bifidum Lactobacillus acidophilus ratio. paper considers influence individual technological factors on quality formation finished product, as dose prebiotic galactooligosaccharides (GOS), concentrate whey protein (CWP) fermentation temperature mixture. following have been established: doses introduced components (GOS - (1 ± 0.1) %, CWP (2.0 0.5) % mixture (38 2) °C. results study will be used further