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Молочнохозяйственный вестник, №4 (16), IV кв. 2014
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следований позволили установить состав молочной основы, обеспечивающий хо-
рошие органолептические и структурно-механические свойства напитка, а также
уточнить режимы ферментации, позволяющие получать достаточно высокое содер-
жание пробиотической микрофлоры в готовом продукте.
Summary
Studies on optimization of the milk-whey framework composition for fermented
drink, enriched by probiotic microflora and characterized by functional properties
have been made. For souring milk whey framework consisting of skim milk and whey,
specially selected multicomponent leaven containing acidophilic Bacillus, propionic
acid bacteria and kefir starter was used. To obtain a mathematical model taking into
account the influence of technological factors the method of orthogonal composite
design of experiments was applied. Based on the results of preliminary experiments and
literature data the main factors were revealed (the proportion of skim milk in the milk-
whey based, temperature ripening and dose yeast), having a significant impact on the
development of microflora starter, acidproducing the process of ripening, organoleptic
and structural-mechanical properties of acid clot. As output parameters organoleptic
characteristics, structural and mechanical properties of acid clot, the number of viable
cells of probiotic microflora were defined. Mathematical models, which reflect changes
in the output parameters from the analyzed factors were obtained. The adequacy of the
obtained models was confirmed by conducting analysis of variance using the coefficients
of determination, Fisher’s exact test. The results of the research allowed to determine
the composition of breast framework to provide good organoleptic and structural-
mechanical properties of the drink, as well as to clarify the modes of fermentation,
allowing to obtain a sufficiently high content of probiotic microflora in the finished
product.
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