Improvement of curd quality with local leaven, milk fraction proteins and plant extracts

Thesis accomplished: Lithuanian University of Health Sciences, Veterinary Academy, Department of Food Safety and Quality Aim of the thesis: to improve the quality of curd by using unique cultures of microorganisms, protein additives, plant extracts and to perform research of these products Thesis tasks: 1. To evaluate the influence of L. lactis isolated from local fermented raw materials on the quality of curd; 2. To evaluate the influence of fractionated milk protein additive on curd quality; 3. To evaluate the combination of fractionated milk proteins and L. lactis on curd quality; 4. To evaluate the influence of plant extracts on the quality of curd