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Information × Registration Number 0221U101579, 0119U000235 , R & D reports Title Take a selection of lactic acid bacteria for the production of whey cheeses with a reduced mass fraction of fat. popup.stage_title Head Shugai Myroslava O, Кандидат біологічних наук Registration Date 22-01-2021 Organization Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine popup.description2  A mini-collection of strains of lactic acid bacteria with exopolysaccharide-synthesizing activity has been created, which are promising for the construction of fermentation cultures intended for the production of dietary natural cheeses of reduced fat content. The technological properties of strains and compositions with the involvement of these cultures - acid-forming activity, limiting acidity, as well as rheological parameters of milk clots were studied. Tests of cultures with exopolysaccharide-synthesizing activity in laboratory conditions in production of cheeses with the reduced mass fraction of fat are carried out. It is shown that the involvement of strains capable of synthesizing exopolysaccharides allows to increase the moisture content in the target product by 6.5-8.3% compared to the control, increase the porosity of the cheese and improve its rheological characteristics. Product Description popup.authors Orlyuk Yuriy T. Tsolan Lyudmila V. Chorna Nataliya A. Shugai Myroslava A. Scheglyuk Nadiya V. popup.nrat_date 2021-01-22 Close