Effects of starter cultures and stabilizers on the quality of the low fat sour milk product

Effects of starter cultures and consistency stabilizers on quality of the low fat sour milk product were studied. Application of the starter LYOBAC SM 13 consisting of S. salivarius ssp. thermophilus, L. lactis ssp. lactis, L. lactis ssp. cremoris and stabilizing system «CROWN» allows receive a sour milk products with low fat content and with high organoleptic characteristics, thick viscous consistency and avoid whey separation during storage.

low fat sour milk product, consistency, organoleptic assessment, structure stabilizer, starter cultures