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The News of Altai State University
Print ISSN 1561-9443
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Biological Sciences

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A.N. Irkitova, N.A. Vechernina

Probiotic Drink's Biotechnology on Basis of Dairy (Cheese) Whey

The technology of the probiotic fermented milk drink was developed on base of cheese's whey. The drink has good organoleptic characteristics and high level of probiotic microflora (Lactobacillus acidophilus and Propionibacterium freudenreichii). Independent clinical tests have shown that taking into account its beneficial effect on the human organism this drink when used in combination with fiziobalneolecheniem did not yield such a recognized probiotic yogurt products, as "Biolact" and "Bifilact".
Key words: probiotics, whey, Lactobacillus acidophilus, Propionibacterium freudenreichii.

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