ISOLATION AND USE OF STARTER CULTURES FOR FERMENTED MILK DRINKS

Authors

  • Yesirkep Gulmira Yesirkepovna Candidate of Technical Sciences, Associate Professor, Kazakh University of Technology and Business named after K.Kulajanov, Astana, Kazakhstan
  • Narmandakh Zhupargul Master's degree, teacher, Kazakh University of Technology and Business named after K.Kulajanov, Astana, Kazakhstan
  • Turabayeva Amankul Eszhanovna Senior lecturer, Kazakh University of Technology and Business named after K.Kulajanov, Astana, Kazakhstan
  • Turekhanova Gulzhan Ilyasovna Master's degree, Senior lecturer, Kazakh University of Technology and Business named after K.Kulajanov, Astana, Kazakhstan

Keywords:

starter culture, technological properties, dairy products, ermented milk drinks, titratable acidity, viscosity, healthy nutrition, kumis production

Abstract

The article provides data on the isolation and use of starter cultures for fermented milk drinks, as well as the results of obtaining a pure yeast culture, which was later used in the composition of the starter culture for a fermented milk drink such as kumis.

Published

2024-02-25

How to Cite

Yesirkep Gulmira Yesirkepovna, Narmandakh Zhupargul, Turabayeva Amankul Eszhanovna, & Turekhanova Gulzhan Ilyasovna. (2024). ISOLATION AND USE OF STARTER CULTURES FOR FERMENTED MILK DRINKS. Progress in Science, (5). Retrieved from https://ojs.publisher.agency/index.php/PS/article/view/3026

Issue

No. 5 (2024): Progress in Science

Section

Biological Sciences

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.