foodindustryПищевая промышленность: наука и технологииFood Industry: Science and Technology2073-4794Научно-практический центр Национальной академии наук Беларуси по продовольствиюfoodindustry-152Research ArticleТЕХНОЛОГИИ ПИЩЕВЫХ ПРОИЗВОДСТВВЛИЯНИЕ ДОБАВОЧНЫХ ЗАКВАСОЧНЫХ КУЛЬТУР РОДА LACTOBACILLUS НА РЕОЛОГИЧЕСКИЕ СВОЙСТВА СЫРОВ, ВЫРАБАТЫВАЕМЫХ ПРИ УЧАСТИИ ПРОПИОНОВОКИСЛЫХ БАКТЕРИЙДавыдоваЕ. А.noemail@neicon.ruЗаболоцкаяТ. А.noemail@neicon.ruУчреждение образования «Белорусский государственный институт повышения квалификации и переподготовки кадров по стандартизации, метрологии и управлению качеством»BelarusРУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»Belarus201530062015025460Copyright © Давыдова Е.А., Заболоцкая Т.А., 20152015Давыдова Е.А., Заболоцкая Т.А.Давыдова Е.А., Заболоцкая Т.А.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://foodindustry.belal.by/jour/article/view/152

В статье описано влияние ослабленных добавочных культур рода Lactobacillus на реологические свойства сыров, созревающих при участии пропионовокислых бактерий с низкой температурой второго нагревания. Проведен сенсорный и инструментальный анализ консистенции сыра. Установлено, что применение добавочных культур рода Lactobacillus позволяет улучшить консистенцию готового продукта.

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The authors declare that there are no conflicts of interest present.