Kryzhak L. Improving the technology of yogurt functionality using Echinacea purpurea

Bifidobacterium longum and Enterococcus faecium SF68 and biologically active substances of plant origin that contains syrup Echinacea purpurea Moench.The thesis is devoted to the improvement of technology yogurt functionality using the compositions of lakto- ferment cultures and bifidobacteria with increased antagonistic and complex probiotic properties and bioactive substances of plant origin. Based on theoretical and experimental studies established the feasibility and the possibility of creating milk drinks - yogurt with a focus on functional basis consortium zakvashuvalnyh yogurt with probiotic cultures preparations Bifidobacterium longum and Enterococcus faecium SF68 and biologically active substances of plant origin.