Maintenance of viability of the starter cultures microflora

Reasons of low viability of cells of probiotic cultures in the fermented milk products are outlined. Methods of maintaining starter microflora cells in active state are listed: strains selection, their ratios, starter doses, microcapsulation, reduction of oxygen effects, two-stage coagulation, enrichment of milk with nutrients

probiotics, microcapsulation, two stage coagulation, effects of oxygen