The use of “Lactomyces tibeticus” for the production of fermented milk drink

Recently research on the use of the natural microbial association Lactomyces tibeticus in producing fermented milk drinks is relevant. The article presents information on the study of the properties of the microbiota Lactomyces tibeticus. An analysis of the manufactured fermented milk drink based on Lactomyces tibeticus was performed. The study subject was the parameters of the technological process for the production of fermented milk drink using the natural microbiota “Tibetan mushroom”. The study object was the technology of fermented milk drink made using Lactomyces tibeticus. The purpose was to use Lactomyces tibeticus for producing a fermented milk drink. Organoleptic, physico-chemical and microbiological methods were used by the authors to achieve the purpose and solve the set study tasks. Changes in active and titrated acidity, and the relationship between lactic acid microorganisms and yeast at different temperatures of fermentation of the milk mixture, were studied. Optimal modes of milk fermentation under the action of the microbial association Lactomyces tibeticus were established, thanks to which a high-quality fermented milk drink with excellent organoleptic parameters was obtained.