LACTIC ACID BACTERIA SELECTION BASED ON RHEOLOGICAL CHARACTERISTICS

Authors

  • O. Potemska Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • N. Kigel Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • S. Danylenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • К. Kopylova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • V. Zakrevska Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

rheological parameters, viscosity, water-holding capacity, syneresis, lacticacid bacteria, fermented milk product

Abstract

In the selection of crops to produce starter compositions used to manufacture of dairy products cultures their acidity, water-holding capacity (WHC) and viscosity are of primary importance. In the manufacture of fermented drinks beverage rheological characteristics of lactic acid bacteria play an important role as viscosity cultures underlie the development and selection of a starter composition for fermented milk. The results of experimental studies to determine the rheological properties of lactic acid bacteria and justified the choice of crops microorganisms for the production of fermented beverages. Characteristics of the process of production of fermented milk product with a high degree of thixotropy and synthesis of natural thickeners consistency were determined.

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References

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Published

2016-12-25

How to Cite

Potemska, O., Kigel, N., Danylenko, S., Kopylova К. ., & Zakrevska, V. (2016). LACTIC ACID BACTERIA SELECTION BASED ON RHEOLOGICAL CHARACTERISTICS. FOOD RESOURCES, 4(07), 92–99. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/261

Issue

Vol. 4 No. 07 (2016): Food Resources

Section

Технічні науки

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