Fermented milk beverages based on microbiota «Tibetan fungus»

Production is based on the improvement of biotechnological processes and consists in combining traditional for dairy industry strains of lactic acid bacteria and new types of microorganisms with probiotic properties. On this basis, the production technology of fermented milk beverage «Tairan» was developed.

Main benefits
  • expand the line of fermented milk products;
  • are preventive probiotics for maintaining a satisfactory state of the gastrointestinal tract;
  • can be combined with various organic flavoring impurities.
Problem solving

creation of new fermented beverages with probiotic properties.

We offer
patents selling, joint improvement of the development to the industrial level.
ПУ на корисну модель № 87101 від 27.01.2014 р.
Підрозділи, яких стосується розробка