ЭлБиб

Молочнохозяйственный вестник, №4 (24), IV кв. 2016

223

рефераты

сгустка (85‒95 град. Т), обеспечивающая улучшение органолептических свойств и

консистенции продуктов, стабилизациюих структуры. Разработана технологическая

схема получения обогащенных кисломолочных продуктов с применением

резервуарного способа производства. Анализ аминокислотного состава продуктов

подтвердил их достаточно высокую биологическую ценность. Исследованы

свойства продуктов в процессе хранения и установлен их срок годности, равный

5 суткам (для продуктов без сиропа шелковицы) и 7 суткам (для продуктов с

сиропом шелковицы). Содержание жизнеспособных клеток пропионовокислых

бактерий и ацидофильных молочнокислых палочек на конец срока годности

составляет (7,7‒7,9) lg КОЕ/ куб. см, что обеспечивает пробиотические свойства

продуктов. Расчет экономической эффективности подтвердил целесообразность

использования подсырной сыворотки, а также белково-углеводной основы,

производимой ультрафильтрацией сыворотки, в производстве обогащенных

кисломолочных продуктов.

Summary.

The article presents the technology of producing enriched fermented dairy products

with whey. The authors describe the composition of the multicomponent starter culture

for milk and whey products. Propionic acid bacteria, Lactobacillus acidophilus and kefir

grain microflora are taken as a starter microflora. The comparative assessment of the

starter culture development in cheese whey and skim milk has been carried out. The

regularities of the joint development of propionic acid bacteria, the kefir starter and

Lactobacillus acidophilus as well as their most favorable ratio in the starter culture

(2.5:2:0.5, respectively), which provides probiotic properties of the products are

revealed. The component composition and parameters of fermenting milk and whey

basis for fermented milk products are determined. Aiming to increase the biological

value of the product due to the increase of whey protein content, the research shows

the reasonability of using the protein and carbohydrate basis obtained by cheese

whey ultrafiltration in milk mixture composition. The obtained mathematical models

approximate the dependence of the number of viable cells of probiotic microflora, time

of ripening, organoleptic characteristics, effective viscosity and water-holding ability

of the clot on the component composition and fermentation parameters adequately.

The reasonability of using the syrup of the white mulberry fruit for obtaining enriched

fermented milk products has been experimentally proved. Taking into account the clot

acidity (85-95

T), the syrup mass fraction (8‒9%), resulting in improving organoleptic

properties and the product consistency as well as its structure stabilization is determined.

The article gives the technological scheme of producing enriched fermented dairy

products with the use of the reservoir production method. The analysis of the amino

acid composition of the products has confirmed their relative high biological value. The

storage properties of the products have been investigated. Their shelf life is determined

to be 5 days (for products without mulberry syrup) and 7 days (for products with

mulberry syrup). At the end of the shelf life the content of viable cells of propionic

acid bacteria and Lactobacillus acidophilus is (7.7‒7.9) lg CFU/cm3, which ensures the

probiotic properties of the products. The calculation of economic efficiency confirmed the

reasonability of using cheese whey as well as protein and carbohydrate basis produced

by whey ultrafiltration in producing enriched fermented milk products.

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