Study of the amino acid composition of thermoacid coagulation fractions of probiotic products

The developed mathematical model allows good prediction of the quantity heat saved based on applied technological parameters. process distribution amino acids between whey and protein clot was studied during thermoacid coagulation milk fermented by a consortium bifidobacteria Lactococcus lactis subsp. diacetilactis, Streptococcus thermophiles, Propionibacterium freudenreichii, Bifidobacterium bifidum with an active cell concentration 10 9 CFU/ml. indicates predominant transition microbial origin into coagulum. An increase in content such as lysine leucine found, valine, isoleucine, methionine, threonine, phenlalanine, which had rate more than 100%, decreased. transfer exopolysaccharides - metabolic products probiotic microorganisms is noted serum, makes it especially valuable biological resource for production eubiotic drinks.