Annotation:

The article deals with the development of technologies for the preparation of fermented dairy products, which makes it possible to consider the scientific task of creating yoghurt products with the use of starter cultures as an actual one.

Author: A.N. Lukash
Year of release: 2016
Number of the journal: 4(64)
Heading: Technical sciences and technologies
Keywords: environmental conditions, human health improvement, prophylactic agent, bio-yoghurt, fermentation starter, immunity