USE OF STEADER BIFIVIT AND LACTOFERM ECO IN CURD PRODUCTION
The research was carried out on the influence of ferment microorganisms on the quality of curd. The research had been carried out at OJSC "Votkinskmoloko", and at the Department of Technology of Livestock Product Processing, Izhevsk State Agricultural Academy. For the research, three prototypes were formed. Sample number one based on the Bifivit starter culture, sample number two with the addition of the Lactorerm Eco starter culture, and sample number three with the addition of the KLT starter culture. The milk used for the production of cottage cheese fully meets the requirements of GOST R 52054-2003 Raw cow's milk. Technical conditions. Taste and smell characteristic of raw milk, wet white. The mass fraction of protein was 3.09 %, SOMO 8.62 %, acidity 17 °T, density 1028.0 kg/m<sup>3</sup>, somatic cells in 1 cm<sup>3</sup> 2.36×10<sup>5</sup>. The curd was produced in an acidic way. The curd of the first and second samples was distinguished by a more delicate consistency, while the third sample contained protein particles. The color of all samples was white, uniform throughout the mass, and only the second sample had had a cream shade. According to the results of the tasting assessment, the highest number of points (25 points) was given to the curd of the Lactoferm Eco brew production. In terms of physical and chemical parameters, the curd of all samples meets the requirements. Thus, moisture was at the level of 75.0-79.2 %, acidity 176-181 °T. The least consumption of milk per 1 kg of product for the sample supported by the Lactoferm Eco starter culture has made 5.6 kg. Profitability level of the curd has proven to be higher on the basis of Bifivit s starter culture 28.27 %, which is 0.19 % more than that of the curd produced on the basis of Lactoferm Eco, and 0.76 % more than the third sample.