Improvement of the set fermented milk products manufacturing

Under the market competitiveness demand for set fermented milk products of higher cost can be explained only by better consuming characteristics of the products. High quality indices can be achieved by removal of the limits existing in the traditional technologies. Results of the study show that shot cooling of the coagulum formed in accordance with the time-temperature regimes at the temperatures from minus 10 to minus 6.5°C during 60-84 minutes results in stopping of lactic acid fermentation thus preventing growth of the titratable acidity, defects formation in the finish products in the course of 10 days.

fermented milk products, set method of production, improvement of the technology