organoleptic characteristics

Investigation of the influence of a prebiotic ingredient on the quality and biotechnological indicators of a biological product

Submitted by red on Sat, 11/06/2022 - 20:39

In this work, we investigated the effect of different mass fraction of a prebiotic ingredient on the organoleptic parameters and biotechnological properties of a fermented milk biological product obtained by fermenting milk by a consortium of microorganisms with pronounced probiotic properties in order to expand the range of innovative biological products for personalized nutrition. It was found that the best performance is possessed by a biological product, in which the mass fraction of lactitol was 7,5%.

Indicators of ice cream quality with the NF-concentrate of curd whey

Submitted by red on Wed, 25/04/2018 - 13:53

The influence of whey concentrate obtained by nano-filtration on organoleptic characteristics, thermal and dimensional stability of creamy ice-cream is studied. According to experimental data the curves of melting are built, their mathematical processing is carried out and the resulting equation to calculate the average speed of the ice cream with different concentration of whey protein concentrate melting is obtained. Generalized results of the taste analysis are presented graphically in the form of profile diagrams.

Use of kefir grain microflora in fermented milk product starter

Submitted by red on Wed, 27/12/2017 - 13:13

The article studies growthtrends of the main representatives of the kefir grain microflora depending on the cultivation conditions. The study gives the regression equations that allow predicting the change of viable cells of the main fermenting microflora representatives, depending on the fermentation conditions. It is shown that by changing the cultivation conditions, it is possible to adjust the grain startercomposition as well as organoleptic and microbiological characteristics of fermented milk products manufactured with the use of kefir grainmicroflora.

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