пробиотическая микрофлора

Curd dessert products with functional properties and increased nutritional value

This work investigates the possibility of using skimmed milk and nanofiltration concentrate (NF-concentrate) of curd whey in the technology of curd dessert products with functional properties. Technological modes and rational proportions of NF-concentrate addition into the curd base are established to increase the biological value of the products. Fruit fillings are selected and the preferred proportion of their application is determined. The biological value of curd desserts is investigated.

Microbiological Aspects of Enriched Fermented Milk Products Manufacture with Use of Whey

The possibility of using propionic acid bacteria and acidophilic lactobacillus as a probiotic microflora has been analyzed. The use of kefir grains in the composition of a polycomponent starter has been suggested. A comparative assessment of starter cultures development in cheese whey and skimmed milk has been carried out. A decrease in the activity of growth and acid formation during their cultivation in whey has been noted.

Use of cheese whey in formulations of fermented beverages

The article deals with the possibility of using cheese whey in the technology of fermented beverages. The composition of a multicomponent starter giving probiotic properties to drinks is established. The milk whey base composition of beverages is established considering the activity of starter microflora development, biological value increase, improvement of organoleptic property and consistency of finished products. Herbal additions and the rational proportion of their introduction has been adopted.

Influence of technological factors on fermented milk product quality indices

The article deals with the influence of nanofiltration concentrate of curd whey on the organoleptic as well as the structural and mechanical properties of whipped dairy products enriched with probiotic microflora.

Desk02 theme