Dairy bases influence on organoleptic and structural-mechanical properties of enriched fermented milks using the whey

Dairy bases influence on the formation of organoleptic and structural-mechanical properties of fermented milks using the whey with probiotic microflora has been analyzed in the article. The structural-mechanical properties of curds depend upon the proportion of skim milk in milk and whey. It is shown that adding skim milk (30%-50%)improves thixotropic characteristics of acid-based gel and its water-holding ability.