Abstract
In this experimental work were developed beverages from products obtained after processing of milk. There have been opportunities for functional beverages through the use of probiotic microorganisms contained in kefir grains and whey from the manufacture of Bulgarian brine cheese and ultrafiltrate from milk or whey. Observed and analyzed is the rate of lactic acid fermentation and established appropriate conditions for development of kefir grains in obtaining fermented beverages. Applied is non-contacts ultrasound method for diagnosis of beverages. Determined is the technological sequence of production stages, physicochemical and microbiological characteristics during manufacture and storage of functional product.
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