ISJ Theoretical & Applied Science 06(62) 2018

Philadelphia, USA

Kenzhekhojayev M

PHYSICO-CHEMICAL AND MICROBIOLOGICAL INDICATORS OF LACTULOSE AND GALACTOOLIGOSACCHARIDES USED IN THE FERMENTATION OF MILK.

Full Article: PDF

Scientific Object Identifier: http://s-o-i.org/1.1/TAS-06-62-4

DOI: https://dx.doi.org/10.15863/TAS.2018.06.62.4

Language: English

Citation: Kenzhekhojayev M (2018) PHYSICO-CHEMICAL AND MICROBIOLOGICAL INDICATORS OF LACTULOSE AND GALACTOOLIGOSACCHARIDES USED IN THE FERMENTATION OF MILK. ISJ Theoretical & Applied Science, 06 (62): 20-23. Soi: http://s-o-i.org/1.1/TAS-06-62-4 Doi: https://dx.doi.org/10.15863/TAS.2018.06.62.4

Pages: 20-23

Published: 30.06.2018

Abstract: Fermented milk products are obtained by fermenting milk or cream with pure cultures of lactic acid bacteria, sometimes with the participation of yeast and acetic acid bacteria. In the process of fermentation, complex microbiological and physicochemical processes take place, as a result of which the taste, smell, consistency and appearance of the finished product are formed. Thus, the study of the issue of obtaining a variety of starter cultures for the production of lactic acid products, both on the basis of lactobacilli and bifidobacteria, is extremely topical in the sphere of providing the population with high-quality, functional and inexpensive food products.

Key words: strain, bacterial ferments, lactic acid bacteria, lactulose, galactooligosaccharides.