Romanchuk I. Development of a thechnology of yoghurt and sour cream starters for direct inoculation

The comparative examination of parameters cultivation of starters for yoghurt and sour cream in milk and mediums for accumulation of a biomass have been carried out. It have been explored the influence nonhydrolyzed proteins of milk on productivity of a biomass, cutting of duration of escalating, acidiphication of medium, survival of bacteria at lyophilizing, miscibility of dry drugs at course of technological process. The starter's activity have been connected to requirements cultivation and phase of propagation of cultures. It have been shown when the acidiphication activity was slower the overgrowth should be stopped. The procedure of a step importation of inoculate and lactose with the purpose of increasing the number of thermophilic cultures and holding of their activity during the cocultivation with mesophilic bacteria have been used