UDC 637.141.8
 
HOLUB B.,
candidate of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
 
DANYLENKO S.,
candidate of technical sciences, Senior Research Scientist,
Technology Institute of Milk and Meat of Ukrainian Academy of Agriculture Science
 
RUDAVSKA A.,
doctor of agricultural science, professor,
KyivNational Universityof Trade and Economics
 
FORMATION OF RHEOLOGICAL PROPERTIES OF DAIRY SYNBIOTIC BEVERAGES
 
The article provides the results of studying of probiotic cultures influence on effective viscosity of fermented dairy synbiotic beverages. Lactic acid bacteria exopolysaccharides were characterized. Their influence on fermented dairy products consistence is analyzed.

 FORMATION OF RHEOLOGICAL PROPERTIES OF DAIRY SYNBIOTIC BEVERAGES