Justification of the shelf life of yogurt based on skimmed milk concentrate
The present article describes the possibility of using skimmed milk concentrate with a mass fraction of 15% solids obtained by ultrafiltration for the production of yogurt with Jerusalem Artichoke (Helianthus tuberosus) syrup. The authors have carried out the complex study of the organoleptic, physical and chemical and microbiological parameters of the product as well as moisture-holding capacity of the clots during storage. The study has shown that at the end of the shelf life of yogurt, the number of viable cells of lactic acid bacteria is 1.1 * 108 CFU/g, yeast and mold fungi - not more than 10 CFU/g. According to the totality of the data obtained, the estimated shelf life of yogurt with Jerusalem Artichoke (Helianthus tuberosus) syrup is proved to be equal to 7 days long under regulated storage conditions.
Justification of the shelf life of yogurt based on skimmed milk concentrate
The present article describes the possibility of using skimmed milk concentrate with a mass fraction of 15% solids obtained by ultrafiltration for the production of yogurt with Jerusalem Artichoke (Helianthus tuberosus) syrup. The authors have carried out the complex study of the organoleptic, physical and chemical and microbiological parameters of the product as well as moisture-holding capacity of the clots during storage. The study has shown that at the end of the shelf life of yogurt, the number of viable cells of lactic acid bacteria is 1.1 * 108 CFU/g, yeast and mold fungi - not more than 10 CFU/g. According to the totality of the data obtained, the estimated shelf life of yogurt with Jerusalem Artichoke (Helianthus tuberosus) syrup is proved to be equal to 7 days long under regulated storage conditions.
Studying of Starter Composition Effect on Properties of Fermented Products Based on Buttermilk and Milk Whey Concentrates
The research on starter population selection for fermented products manufacture on combined milk base with buttermilk and milk whey concentrates has been conducted. The physical and chemical, rheological, microbiological and organoleptic properties of the products have been studied. A combined starter with a ratio of starter cultures of Lactobacillus acidophilus, Streptococcus salivarius subsp. thermophiles, Bifidobacterium equal to 1: 1: 3 has been selected.
