Physical-chemical properties of the starter culture Streptococcus thermophilus after freeze drying and at storage

Physical-chemical properties of the starter culture Streptococcus thermophilus after freeze drying and at storage In the course of research work aimed at the study of freeze drying impacts on the technological properties of the strains Streptococcus thermophilus during 6 months storage at the temperature minus 18±2 °C it was found that active acidity increased in all the strains by 0.02-0.34 pH units, viscosity of the curds decreased by 21 -52% and exopolysaccharides synthesis became by 17-33% lower. Аfter three times recultivation 2 strains of the 8 lost their technological characteristics.

Streptococcus thermophilus, fermented milk products, exopolysaccharides, viscosity, active viscosity, Streptococcus thermophilus, freeze drying