Abstract
On the base of the lactic acid bacteria strains isolated from spontaneous microflora (local sour milk products) two variants of the leaven. With adding Lactococcus lactis ssp. lactis biovar diacetylactis for improvement of the taste and odour of the combined cheese received on the base of milk and soya albumen were created. Lyofhylized leaven with 10 % Lactococcus lactis ssp. lactis biovar diacetylactis was completely up to the quality, requirements at production of standard cheese (on cow milk) with low temperature of the second heating.
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