Nemska V.Karsheva M.Danova S.Georgieva N.2024-07-162024-07-162024-07-162024-07-162021-01-011314-79781314-7471SCOPUS_ID:85103517839https://rlib.uctm.edu/handle/123456789/1317Recently the consumers’ demand for new fermented milk products, combining ingredients with natural origin, good quality and beneficial health effects, increase more and more. For this reason, it is very important to pay particular attention to the strains used as starter cultures or additives during their production. The aim of this study is to investigate the dynamic changes in microbiological, physicochemical and rheological properties of milk, fermented with 9 candidate probiotic lactobacilli during their storage. The influence of 21 days of storage on the microbial count, pH, titratable acidity, lactic acid concentration and rheological parameters was determined. Most fermented milk samples demonstrated high cell viability of the starters used, combined with a slight decrease in pH and a corresponding increase of the titratable acidity during the fermentation process. These parameters remain relatively stable during storage. The rheological tests showed that the fermented milk samples studied demonstrated non-Newtonian behavior, which could be described with Herschel-Bulkley rheological model. The results obtained allowed to select lactobacilli with desired properties: high microbial count, a slight change in the physicochemical properties and a non-Newtonian behavior. The data of this study could be used for the development of new fermented milk products with functional properties.enArticle