Abstract
The possibility of creating a vegetable-creamy spread using probiotics and prebiotics have been investigated. The generally accepted and original research methods are used. Probiotic microorganisms suitable for biological souring of milk are analyzed. The most suitable strains of lactic acid cultures for the production of vegetable cream spreads were selected: Streptococcus salivarius subsp. thermophilus (P 20) and Lactobacillus delbrueckii subsp. bulgaricus (D). It is established that milk fermented using selected cultures has the most favourable characteristics. A new recipe and technology of a functional vegetable-creamy spread with the addition of biologically fermented milk and inulin have been developed. The organoleptic and physicochemical properties of the finished product are investigated.
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