Coagulation of milk with the Tibet milk grains

Results of the study of the impacts of the temperature regimes of coagulating milk with the Tiber grains on the quantitative and qualitative composition of the symbiotic starter microflora, gain of grains mass, titratable acidity and organoleptic indices of the experimental samples of fermented milk are given. Optimal temperature of milk coagulation with the Tibet moulds was established.

the Tiber grains, kefir grains, symbiotic starter, fermented milk, temperature regimes of milk coagulation, organoleptic assessment