Chepel, NataliaGrek, OlenaKrasulya, Olena2013-09-162013-09-162013Chepel, N. Influence of lactose fermentative yeast on fermented serum and malt drink parameters / N. Chepel, О. Grek, O. Krasulia // The Second North and Aest Evropean Congress on Food. Book of abstracts. May 26-29, 2013. – K.: NUFT, 2013 – P. 86.https://dspace.nuft.edu.ua/handle/123456789/9697Influence of different lactose fermentative yeast races (Zygosaccharomyces lactis 868-K, Saccharomyces lactis 95, Kluyveromyces lactis 469) on physical and chemical parameters of fermented wort in comparison with the standard ones was investigated. The results prove the highest fermentative activity of Zygosaccharomyces lactis 868-K yeast, in particular: ethyl alcohol content – 1.0 v. %, sodium hydroxide solution acidity with concentration of 1 mol/dm3 per 100 cm3 of drink – 3,5 cm3, drink stability at 20 C – 5 days. Physical and chemical parameters of wort fermented with Saccharomyces lactis 95 and Kluyveromyces lactis 469 yeast are considerable lower than the standard ones which points at rather low activity of ferments catalyzing lactose hydrolysis.otherfermentation waste productsпобічні продукти бродінняпобочные продукты броженияserum and malt drinkсироватко-солодовий напійсывороточно-солодовый напитоккафедра технології молока і молочних продуктівThesis