Effects of lactulose on the starter cultures microflora
- Authors: Ryabtseva S.A.1, Bratsikhina M.A.1, Ryabtseva SA1, Bratsihina MA1
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Affiliations:
- Issue: No 4 (2010)
- Pages: 56-56
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325448
- ID: 325448
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Abstract
Addition of lactulose in milk before coagulation improves viability of some types of starter cultures microflora by 11-14% at cold storage and promotes formation of coagulum with better consistency. The method for fermented milk products manufacturing with lactulose possessing extended shelf life and prebiotic properties has been developed
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About the authors
Svetlana Andreevna Ryabtseva
Mariya Aleksandrovna Bratsikhina
Email: info@stv.runnet.ru
S A Ryabtseva
M A Bratsihina