Typological selection of the starter cultures for the milk-multigrain compositions

Results of the study of the starter cultures (lactic acid microflora) impacts on the complex of the indices in the course of the fermentation process of the milk-multigrain composition are given. The conclusion is made about advisability to apply lactic acid starters for fermentation of the system. Types of the starter cultures are recommended. Results of the organoleptic and viscous characteristics of the samples received are also outlined.

fermentation, starters, lactic acid microflora, milk-multigrain composition, corn flour, fermented milk product