fermented milk product

Fermented milk product with increased nutritional value

The article is devoted to the development of a new fermented milk drink with increased nutritional value, which is achieved through the use of crushed wheat bran and maple syrup in the recipe. The characteristics of the fillers used are presented, the doses of their application are justified, the calculations of the food and energy value of the product are carried out.

Expansion of the starter microflora spectrum in the technology of fermented product with whey protein hydrolyzate

In order to expand the spectrum of starter microorganisms for the production of a probiotic product with whey protein hydrolyzate, a fermented secondary milk raw material was tested by a consortium of microorganisms Lactobacillus delbrueckii subspecies bulgaricus, a combination of five species of bifidobacteria (B. bifidum, B. longum, B. adolescentis, B. breve, B. infantis) in combination with Streptococcus thermophilus in a ratio of 1: 1: 2 with the addition of whey protein hydrolyzate in an amount of 1 to 3%.

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.

Yogurt for preschool and schoolchildren

The present article gives the recipe of the fermented milk product with malt and malt extract intended for feeding preschool and schoolchildren. The authors have produced the product samples and have studied their organoleptic as well as physical and chemical quality indicators, which proved that the developed product meets the regulatory requirements according to the basic parameters, the exception being the sucrose content.

Studying of rheological characteristics of fermented curds enriched by the hydrolysis of whey proteins

Structural-and-mechanical and rheological curds characteristics obtained during fermentation of buttermilk and skimmed milk are studied to develop fermented milk product. Studies were performed by the rotational viscosity measurement method with the help of Rheo-test unit. Dependences of efficient curds viscosity on the shift speed are built as well as dependence of structure reconstruction, efficient viscosity and coefficient of mechanical curds stability on applied hydrolysate dose is determined.

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