ВЛИЯНИЕ ТЕМПЕРАТУРНЫХ РЕЖИМОВ СКВАШИВАНИЯ МОЛОКА ТИБЕТСКИМ МОЛОЧНЫМ ГРИБОМ ПРИ ПОЛУЧЕНИИ КИСЛОМОЛОЧНОГО НАПИТКА

INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE

I.A. Smirnova ^a

Gulbani Alina. D. ^a

Lev А. Ostroumov ^a

Affiliation

a FSBEI HVE «Kemerovo Institute of Food Science and Technology»

Copyright ©Smirnova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The influence of temperature modes for TDF milk acidification on quantitative and qualitative structure of microflora of symbiotic ferment, titrable acidity and organoleptic indicators of experimental samples of the acid-milk drink are investigated in this work. Optimum temperature for TDF milk acidification is established.

Keywords

Tibetan dairy fungus (TDF), kefiric fungus, symbiotic ferment, acid-milk beverage, temperature modes of milk acidification, organoleptic assessment

REFERENCES

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Pat. 2279807 Rossiyskaya Federaciya, MPK7 A 23 S 9/12. Sposob proizvodstva kefira / Tekeev A.A. - № 2005110810/13; zayavl. 13.04.05; opubl. 20.07.06 (Rus.).
Lechebnye svoystva kefira i zhivogo yogurta /Bol'shoy kulinarnyy slovar'. - Rezhim dostupa: http://supercook.ru/zz140-02.html.
Istoriya tibetskogo molochnogo griba /Zoogleya. - Rezhim dostupa: http://www.zoogloea.com/ru/ molochnyy_grib_istoriya.html.
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