title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ¾ÑÑÐ¾Ð²ÑÑ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¼Ð¸ÐºÑÐ¾ÑÐ»Ð¾ÑÑ Ð¿ÑÐ¾ÑÑÐ¾ÐºÐ²Ð°ÑÐ¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Growth properties investigation of clotted milk microflora
Creators: name: Ð¨Ð°ÑÐ°ÑÑÑÐ´Ð¸Ð½Ð¾Ð²Ð°, ÐÐºÑÐ°Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2020
Subjects: Ð¿ÑÐ¾ÑÑÐ¾ÐºÐ²Ð°ÑÐ°
Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾ÐºÐ¸ÑÐ»Ð¾Ðµ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ðµ
Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°
Ð¼Ð¸ÐºÑÐ¾ÑÐ»Ð¾ÑÐ°
clotted milk
lactic acid fermentation
leaven
microflora

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description: Different samples of clotted milk were investigated in this work to search for the presence and viability of a microbiological culture. We made marketing research among consumers and, as a result, accomplished a selection of clotted milk prototypes. We also provided investigations for the growth properties research of the mi-croflora of the product. Sowings were made to identify aerobic and anaerobic cultures. Dense nutrient media were used for the growth properties of clotted milk microflora determination: soya-casein agar, Saburo agar, and Endo medium. Sowings of each prototype were executed in two variations for the different growth properties of the culture identification: - sowing for a whole sample - for a more concentrated growth of microflora. - Sowing a sample at a dilution of 1: 100 - for the probability of growth of a pure culture (separated colonies). Sowings were carried out by two methods: on the surface of nutrient media - to identify aerobic microflora; in the thickness of nutrient media - to identify anaerobic microflora. Microscopic research of native preparations and the grown culture was made for all samples. During the research of all samples, the lactic acid fermentation microorganisms were detected. Using these research methods, it is possible to determine the presence and via-bility of lactic acid bacteria. Itâs also possible to recommend this method for detect the falsification of sour-milk product.