ЭлБиб

Молочнохозяйственный вестник, №1 (29), I кв. 2018

168

РЕФЕРАТЫ

напитков в герметичной упаковке в течение 8 суток. Органолептические и физико-

химические показатели оставались без изменений, содержание пробиотической

микрофлоры составляло десятки-сотни миллионов жизнеспособных клеток в 1

см

. На основании проведенных исследований установлены компонентный состав

и параметры сквашивания молочно-сывороточной основы ферментированных

напитков, обеспечивающие формирование в них требуемых показателей качества.

Summary

The article deals with the possibility of using cheese whey in the technology of

fermented beverages. For enriching fermented beverages with probiotic microflora

chose Bifilact-Pro bacterial concentrate has been chosen. The concentrate includes

the optimal ratio of bifidobacteria, propionic acid bacteria and lactic acid bacteria. A

comparative estimation of starter culture development in whey and skimmed milk has

been carried out. The component composition and fermentation parameters of the milk

and whey base for fermented beverages have been established. The article presents

the possibility of using berry syrups (white mulberry and sea buckthorn berry syrups) in

beverage production to increase their nutritional value and to improve their organoleptic

properties. Mathematical models that adequately approximate the dependence of

organoleptic parameters change on the component composition and the introduced

filler share are given. The adequacy of the obtained models is confirmed by a dispersion

analysis using the determination coefficients and Fisher criterion. To produce fermented

beverages the reasonability of using white mulberry and sea buckthorn berry syrup is

confirmed experimentally. The composition of the milk base (for a drink with mulberry

syrup: skim milk - 65-70%, whey - 30-35%; for a drink with sea buckthorn syrup: skim

milk - 70-72%, whey - 28-30%) has been established as well as the filler proportion

(for a drink with mulberry syrup - 8-9%; for a drink with sea buckthorn syrup -13-

14%), providing the best organoleptic properties has been clarified. The research of

changes in organoleptic and microbiological parameters as well as in active acidity

has been carried out in the process of 8-day storing of beverages in sealed package.

Organoleptic and physical and chemical parameters have not changed, the probiotic

microflora content has had tens to hundreds of millions of viable cells in 1 cm

. On

the basis of the conducted research the component composition and fermentation

parameters of milk whey base of fermented beverages, providing the formation of the

required quality indicators in them have been established.

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