BIOTECHNOLOGY FOR THE PRODUCTION OF SOUR-MILK PRODUCTS IN A PRIVATE ENTERPRISE

Sour -milk products belong to nutrients with useful properties. Yeast cells contained in these products produce antibiotic substances that prevent intestinal microflora infections of intestinal infections. In the process of obtaining sour -milk products, there is a reproduction of leaf microorganisms, such as homo -power bacteria among lactic stripcocks Streptococcus Lactis and Streptococcus Cremoris, Among the lactic acid sticks Lactobacterium Helveticum, Lactobacterium Bulgaricum,Lactobacterium acidophilum. Microorganisms contained in the sourdough produce enzymes that catalyze the reactions of breakdown of milk to various compounds.Kefir is a fermented milk product that is obtained on the basis of the process of lactic acid fermentation. The pH of the kefir is equal to pH-4.3. When fermentation, kefir leafing is used consisting of polysaccharides, proteins, a mixture of yeast and aromatizing bacteria. Cheeses also apply to lactic acid products obtained by coagulation of protein substances of milk. The resulting cheese mass passes the ripening period, which depends on the species composition of microorganisms. . Studies: the study of biotechnology for the production of sour -milk products.Material and research methods. The study of biotechnology for the production of lactic acid products was carried out in a private milk processing enterprise with. AT-Bashi of the Naryn region. Methods of determination are given in the list of literature. Research results and discussion. The biotechnology of the production of kefir begins from the process of homogenization of milk, since at the same time there is a dispersion of fatty balls of milk. This process leads to the stabilization of the emulsion. In the future, they are treated at 950C for 5 minutes and then cooled to 230C and add leaf. Prior to fermentation, milk has a neutral pH environment. During the fermentation process, the multiplication of the microorganisms of the starter and acidity of the medium to the pH of 4.5 increases and at the same time the main protein of casein precipitates, i.e. A bunch is formed .. byotechnology of cheese. For this, milk is cooled up to 50C and reserve. In this case, microorganisms develop in milk and the acidity of the medium increases. Under these conditions, lactic acid bacteria CTR develop well. Lactis, str. Diacetilaactis, str. PARACITROVORUS. During this time there are biochemical reactions in the cheese mass, i.e. There is a process of ripening cheese. Thus, fermented milk products are produced when appropriate leaven. The optimum temperature of the technological process is at 23-250C and with the acidity of 80-1000t