Abstract
Fermented dairy products have valuable nutrients and contain a large number of living cells of lactic acid bacteria strains of lactic acid bacteria. The selection of microorganisms according to their technological and microbiological properties and their ability to develop in a dairy base, as well as organoleptic and rheological parameters of the finished fermented milk product, is an important stage in the development of new types of products. Therefore, special attention was paid to the selection of starter cultures for the production of a functional product. The authors conducted research on the selection of starter culture microflora for the production of functional products. The microbiological and organoleptic properties of selected microorganisms have been studied. When selecting microorganisms, the intensity and direction of the microbiological and biochemical processes occurring during fermentation were taken into account, which is determined by the development of the starter microflora. Thermophilic starter culture by species Lactobacillus acidophilus, Streptococcus thermophiles, Lactobacillus bulgaricus was used in the work.