ЭлБиб

Молочнохозяйственный вестник, №3 (19), III кв. 2015

ТЕХНИЧЕСКИЕ НАУКИ

Fermentation process effect on free amino acid content

in the production of dairy drinks

Voblikova Tatyana Vladimirovna, Cand. of Science (Technics), Associate Professor

e-mail:

FSBEI HPE Stavropol State Agrarian University

Trubina Irina Aleksandrovna, Cand. of Science (Technics), Associate Professor

e-mail:

FSBEI HPE Stavropol State Agrarian University

Permyakov Anatoly Viktorovich, Cand. of Science (Technics), Associate Professor,

e-mail:

FSAEI HPE North Caucasus Federal University

Vladislava Kotova Yur’yevna, student

e-mail:

FSBEI HPE Stavropol State Agrarian University

Abstract

The technological parameters of producing a fermented milk drink from

goat milk with the peppermint extract introduction are optimized, its physical, chemical

and organoleptic characteristics are given. An array of available data allows optimizing

the parameters of producing peppermint extract in the production of a fermented drink

from goat milk. To produce the extract the optimum temperature of infusing is 90◦ ±

2◦C for 30 minutes, the ratio of the raw material and extraction substance is 20:80. It

is established that a 5% extract introduction dose of the milk mixture weight has no

negative impact on the structural and mechanical product characteristics. The article

gives the qualitative and quantitative composition of free essential and nonessential

amino acids in milk and fermented milk drinks. In the fermentation process carried out

at the temperature of 32 ± 2 ◦C for 8 hours the amount of free amino acids increases

4.66 times.

Keywords:

free amino acids, goat milk, fermented milk drink

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