INVESTIGATION OF THE COMPOSITION AND PROPERTIES OF VEGETABLE INGREDIENTS AND THEIR EFFECT ON THE QUALITY OF SOUR MILK PRODUCT STARTER CULTURE
The article presents the results of a study of the effect of the prebiotic lactulose, pumpkin and milk thistle on the starter cultures of cottage cheese products. The influence of different concentrations of functional ingredients on the organoleptic, physico-chemical and microbiological parameters of starter sour for cottage cheese products was studied in the production laboratory of AH "Eco-Niva". Organoleptic, physico-chemical and microbiological parameters, chemical composition of functional components have been studied and it has been established that they are safe, have high nutritional value, have no expressed color, taste and smell, which allows them to be used in the production of fermented milk products. The results of studies of two types of starter culture - for the production of cottage cheese products - bacconcentrate CD Uglich - 5A (Lactococcus lactis subt., Lactococcus cremoris) and starter culture of direct application of lactic acid bacteria: Lactococcus subt. Cremoris, Lactococcus subt. lactis ML PRIME produced by "ALCE" - Italy have shown that an increase in the concentration of lactulose from 0.1% to 0.5% leads to an improvement in organoleptic parameters (the consistency of the starter improves), microbiological parameters (the number of lactic acid bacteria increases from 10<sup>9</sup> CFU/g to 10<sup>10</sup> CFU/g), physico-chemical parameters (titrated acidity increases from 87 <sup>о</sup>Т to 94 <sup>о</sup>Т and active acidity decreases from 5.05 pH units to 4.93).