A prototype of a tray-type installation for milk starter drying

Abstract

The development of methods for the conservation of living environments is an urgent task today. For the dairy industry, the key task is the preservation of the parent curd of lactic acid starters and its reproducibility after preservation, which will allow obtaining functional high-quality food products, having raw materials regardless of seasonality and being sovereign in the industry of lactic acid enzymes and starter cultures in the food and processing industry. The article is devoted to the development of a technological solution for the production of milk starters by cold infrared drying, which will allow maintaining the activity of the microbiome composition of the product at least 1.1x107 CFU/cm3.