Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1

Data about effects of some technological factors on the keepability of the developed fermented milk product are given. Changes in the quantity of the Lactobacillus reuteri LR1 cells and lactic acid bacteria XTC, active acidity in the course of storage of the fermented milk product with application of pure cultures Lactobacillus reuteri LR1 were studied as well as of the product on the base of Lactobacillus reuteri LR1 and lactic acid bacteria XTC. Three batches of the product were received by various methods and were placed for storing at 4±2 °С for 28 days for further assessment of keepability. Storage life of the product produced with simultaneous addition of the starter XTC and L. reuteri LR1 in milk and with introduction of pure culture L. reuteri LR1 in milk with yeast extract is 21 days. When L. reuteri LR1 was added in the coagulum fermented with XTC the time of storage was 7 days.

Lactobacillus reuteri, probiotic microorganisms, Lactobacillus reuteri, active acidity, keepability, way of production