ЭлБиб

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

Технические науки

Technological aspects of producing enriched fermented

dairy products with whey

Gabrielyan Dina Sergeevna, Senior Lecturer of the Dairy Product Technology Chair

e-mail:

Federal StateBudgetaryEducational Institutionof Higher Education theVereshchagin

State Dairy Farming Academy of Vologda

Grunskaya Vera Anatol’evna, Candidate of Science (Technics), Associate Professor

of the Dairy Product Technology Chair

e-mail:

Federal StateBudgetaryEducational Institutionof Higher Education theVereshchagin

State Dairy Farming Academy of Vologda

Abstract.

The article presents the technology of producing enriched fermented

dairy products with whey. The authors describe the composition of the multicomponent

starter culture for fermented dairy products, which provides probiotic properties of the

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

basis for fermented dairy products are determined. The reasonability of using the syrup

of the white mulberry fruit in formulations and its mass fraction applying is determined.

Keywords:

whey, skim milk, propionic acid bacteria, Lactobacillus acidophilus,

kefir starter culture, white mulberry syrup.

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