Effects of lactulose on the starter cultures microflora

Svetlana Andreevna Ryabtseva; Рябцева Светлана Андреевна; Mariya Aleksandrovna Bratsikhina; Брацихина Мария Александровна; S A Ryabtseva; Ryabtseva S A; M A Bratsihina; Bratsihina M A

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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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