The Use of Chitosan and Extracts of Biologically Active Substances in the Technology of Fermented Dairy Products

Abstract

The relevance of chitosan and biologically active substances plant extracts use of in the
 technology of fermented dairy products for functional purposes is substantiated. The results of study
 of Lbc. rhanmnosus culture microencapsulation process using chitosan as a carrier are presented.
 The doses of milk thistle and peppermint extracts based on cheese whey in skim milk during the
 cultivation of probiotic cultures were justified.