RESEARCH OF THE PECULIARITIES OF USE OF DRY DAIRY PRODUCT WITH A REDUCED PROTEIN CONTENT IN THE PRODUCTION OF SOUR MILK PRODUCTS WITH A REDUCED PROTEIN CONTENT

Abstract

The article presents the results of research on the use of dry milk product with a low protein content in the manufacture of fermented milk products. It was found that lactic acid microorganisms in experimental samples of reduced dairy products with a low protein content develop less intensively than in the control sample (milk). It also increases that the intensity of the development of lactic acid microorganisms in the fermentation process depends on the content in the reconstituted dairy product. For the manufacture of fermented milk products based on the material used, it is recommended to use starter cultures for home use, Streptococcus salivarius subsp / thermophiles, Lactobacillus delbrueckii subsp. Bulgaricus.