Purpose of the development: The development is designed to create new fermented beverages with probiotic properties.

Recommended application field: Food industry, agriculture.

Advantages over analogues: - expand the range of dairy products; - are preventive probiotic means to maintain a satisfactory state of the gastrointestinal tract; - can be combined with various organic flavors.

The development stage readiness: The working documentation is developed

Description of the development:
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Fermented milk additive "Tibetan fungus" contains whole cow milk, skimmed milk, buttermilk, drinking water and symbiotic cultures "Tibetan fungus" (Sacharomyces, Candida kefir, Lactococcus lactis, Leuconostoc lactis, Lactobacilus and acetic acid, Lactococcus lactis, Leuconostoc lactis, Lactobacilus and lactococcus lactis; The production of the additive is based on the improvement of biotechnological processes and consists of combining lactic acid bacteria strains traditional for the dairy industry and new types of microorganisms with probiotic properties. On this basis, developed technology for the production of lactic acid drink "Tiran".

Information about newness of the development:
there are Ukrainian patents -- 1 items

corresponds technical description
Reguires revision

Possibility of transfer abroad:
Licence's sale
Combinated reduction to industrial level

Photo

Country Ukraine

For additional information turn to:
E-mail: gal@uintei.kiev.ua