Technology of a new fermented milk beverage enriched with lactic acid and propionic acid bacteria

Probiotics used in the food industry mainly include lactic acid bacteria (LAB), bifidobacteria, propionic acid bacteria (PAB) and yeasts. Today, creation a functional food - fermented milk product based on endemic starter culture with probiotic and biochemical activity is actual. The aim of our work was to develop a probiotic fermented milk product for drink using propionic acid bacteria and autochthonous lactic acid bacteria. As a result of our researches, based on organoleptic properties, the multicomponent combination of LAB and PAB was selected; The technological parameters for obtaining the fermented milk product were determined: tithable acidity of milk - 17±2˚T; fermentation time in a thermostat - 2 hours, fermentation temperature - 43±1 ˚С, storage temperature - 4±2 ˚С; shelf life - 14 days; The selected consortium and the established technological process flow chart can be used to obtain probiotic fermented milk beverage enriched with LAB and PAB.