Expansion of the starter microflora spectrum in the technology of fermented product with whey protein hydrolyzate

In order to expand the spectrum of starter microorganisms for the production of a probiotic product with whey protein hydrolyzate, a fermented secondary milk raw material was tested by a consortium of microorganisms Lactobacillus delbrueckii subspecies bulgaricus, a combination of five species of bifidobacteria (B. bifidum, B. longum, B. adolescentis, B. breve, B. infantis) in combination with Streptococcus thermophilus in a ratio of 1: 1: 2 with the addition of whey protein hydrolyzate in an amount of 1 to 3%. The positive effect of whey protein hydrolyzate on the development of starter microflora was established. The functionality of a fermented milk product with whey protein hydrolyzate has been proved.