THE COMPARATIVE ANALYSIS OF SOME PHYSICAL-CHEMICAL INDICES OF SOUR MILK PREPARED ON THE INDUSTRIAL SCALE AND IN LABORATORY
The results of the studies of some physical-chemical indices of UHT milk, sour milk manufactured by stirred, set methods and produced in the laboratory conditions using the native dry starters of lactic acid bacteria are shown in the article. The graphical results of milk mixture fermentation resulting in decrease of freezing temperature and pH, increase of titratable acidity and specific conductivity have been demonstrated. There were no significant differences in the results of the carried out comparative evaluation of the studied physical-chemical indices of the finished products and the products prepared in the laboratory.