FROZEN CONCENTRATED STARTED CULTURES FOR CHEESES OF RUSSIAN GROUP: PRINCIPLES OF CREATION AND DETERMINATION OF PARAMETERS OF USE IN THE PRODUCTION OF CHEESES
The article analyzes the changes in active and titratable acidity of combinations of frozen concentrated starter cultures Lactococcus lactis ssp., Streptococcus salivarius subsp. Thermophilus, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. Bulgaricus, providing various doses of their application into milk raw materials. Based on the analysis of the results of studies of composite microorganisms, their ratio in the ferment, optimal doses of application in milk raw materials and the optimal temperature of cultivation were determined.