JUSTIFICATION OF THE CHOICE OF STARTER CULTURES IN THE PRODUCTION OF DAIRY PRODUCTS
Abstract
The main criteria for the starter cultures selection process, which could be recommended for fermented milk products producers, have been determined based on published studies and data about lactic acid bacteria synthesis of various chemical compounds which affect fermented milk products’ organoleptic characteristics. The flavor compounds formation analyzed depending on the species composition of starter cultures, a comparative analysis of Chr.Hansen’s starter cultures for yogurts carried out, key differences of yogurt consumer characteristics which produced by different starter cultures from several ranges and generations were shown. The basic recipe modification principles were described by analyzing the dependences of viscosity and organoleptic properties of yogurts produced by starter cultures from previous and new generations for new range modern dairy products development that contribute to improving the economic efficiency of production.
References
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