title: ÐÐ·ÑÑÐµÐ½Ð¸Ðµ Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¸Ð¸ Ð·Ð°ÐºÐ²Ð°ÑÐ¾Ðº Ð´Ð»Ñ Ð¹Ð¾Ð³ÑÑ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: Studying the activation of starter cultures for yogurt
Creators: name: ÐÑÐ¸ÑÐµÐ½ÐºÐ¾Ð²Ð°, ÐÐ¸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: 2023
Subjects: Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¾Ñ Ð·Ð°ÐºÐ²Ð°ÑÐºÐ¸
Ð¹Ð¾Ð³ÑÑÑÐ¾Ð²Ð°Ñ Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°
Lactobacillus bulgaricus
Streptococcus thermophilus
ÑÑÑ Ð°Ñ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð°Ñ ÑÑÐ²Ð¾ÑÐ¾ÑÐºÐ°
ÑÐºÑÑÑÐ°ÐºÑ Ð¾Ð²ÑÐ°
starter culture activator
yogurt starter culture
whey powder
oat extract

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description: The aim of the work was to study the activation of yogurt starter cultures with whey powder and water-glycerin extract of oats. The tasks of the study: â to select activators that will be investigated in the work; â to determine the activity of yogurt starter culture when introducing selected ac-tivators into the nutrient medium; â to compare the effectiveness of selected activators; The object of research is yogurt starter culture "Yogurt for home cooking". Whey powder and water-glycerin extract of oats were selected as activators. The work was carried out on the basis of the laboratory of the Higher School of Biotechnology and Food Technologies (HSE) of the St. Petersburg Polytechnic Uni-versity of Peter the Great. The analyzed indicators of the activity of the starter culture were the intensity of acid formation, the rate of fermentation, morpho-physiological indicators. The organoleptic and rheological parameters of the finished starter were also analyzed. When writing the literary review, the following databases were used: eLi-brary.RU, Scopus, CYBERLENINKA.RU, PubMed. Statistical processing of experimental data was carried out using Microsoft Excel. In the course of research, it has been shown that the most effective activator for sourdough compared with the control variant (without the addition of an activator) is whey powder added to milk in an amount of 1 % by weight of milk: there is an in-crease in the intensity of acid formation by 45,8 % and a decrease in fermentation time by 1 hour, the development of microflora, organoleptic indicators increase (by 17,4 %). Dry milk whey in an amount ofÂ  0.5 %, as well as water-glycerin extract of oats in an amount ofÂ  0,5 % also have an activating effect on yogurt starter culture, but they are less effective.â