Use of kefir grain microflora in fermented milk product starter

The article studies growthtrends of the main representatives of the kefir grain microflora depending on the cultivation conditions. The study gives the regression equations that allow predicting the change of viable cells of the main fermenting microflora representatives, depending on the fermentation conditions. It is shown that by changing the cultivation conditions, it is possible to adjust the grain startercomposition as well as organoleptic and microbiological characteristics of fermented milk products manufactured with the use of kefir grainmicroflora.