AN INTEGRATED APPROACH TO THE CREATION OF NEW PROBIOTIC PRODUCTS IN THE DAIRY INDUSTRY

DOI: 10.36871 / vet.san.hyg.ecol.202103005
UDC 637.146 / 619: 614.48

Authors

Ryabtseva A.V.
Shikhov S.S.
Moscow State University of Food Production Moscow, Russian Federation

Abstract

Materials on the benefits of fermented milk products, as well as on the creation and technology of a new probiotic fermented milk product «Acidolactin» are presented. It is important to maintain the cleanliness of production facilities, to carry out timely disinfection, as non-compliance with sanitary and hygienic requirements leads to the production of low-quality products, which causes economic damage.

Keywords

fermented milk products enriched with probiotic microorganisms; probiotic microorganisms(probiotics); Lactobacillus rhamnosus, disinfection, «Primadez».