Yogurt is one of the most common fermented milk products. It consumed directly as food or used for production desserts and ice cream. The urgent task yogurt producers improving product quality due to additionally introduced protein components. In this study, an effect isolates concentrates on rheological parameters was evaluated. methods included determination dynamic viscosity texture indices,...

In the field of food technology, it is currently important to obtain bacterial concentrates with high yield and viability microbial cells. Purposeful regulation technological parameters production preparations has a significant impact on their quality finished products. The results research improving technology liquid concentrate based symbiotic starter culture for bakery are presented. This co...