INVESTIGATION OF THE TECHNOLOGICAL ADJUVANT INGREDIENTS INFLUENCE FROM THE PRODUCTION OF FERMENTED MILK DRINKS ON THE GROWTH OF THE LACTOBACILLUS DELBRUECKII SUBSP. LACTIS CULTURES

Abstract

We analyzed the change in the active acidity of whole pasteurized milk during its fermentation by the bacteria Lactobacillus delbrueckii subsp. lactis at different temperatures. We have studied the effect of technological adjuvant ingredients (sucrose, carob gum) used for the production of fermented milk drinks on the acid-forming activity of Lactobacillus delbrueckii subsp. lactis, when added them in various concentrations to pasteurized whole milk.