Influence of the Milk-Vegetable Mixture Components on the Quality Characteristics of the Fermented Product


Ekaterina I. Reshetnik, Elena A. Utochkina


The article concerns the specifics of combining in the formulation animal and vegetable
raw materials in order to create a food product with a balanced amino acid and fatty acid composition. It presents the results of studying the influence of plant and animal components on the quality indicators of the fermented product. During preliminary tests a man revealed the mixture composition as the basis for the fermented product: the milk component – skimmed milk; the vegetable component – soy food base; polysaccharide (arabinogalactan). The authors used standard methods of research and data processing for a comprehensive quality assessment of a protein cluster obtained during milk-vegetable mixture fermentation. According to the research results, they determined the organoleptic, physical and chemical, microbiological and biochemical characteristics of the product. A man concluded that the soy food base as one of the mixture components influenced the product taste and smell; arabinogalactan had a positive effect on the number of viable cells of lacto - and bifidobacteria and on the moisture-retaining ability of the resulting protein cluster. The quantitative and qualitative content of essential and non-essential amino acids in the product indicated its amino acid composition balance. The fatty acid composition is represented by saturated, monounsaturated and polyunsaturated fatty acids in an optimal ratio. The results analysis of a comprehensive quality assessment indicates the possibility of using a milk-vegetable mixture as a basis for the fermented products development.


milk-vegetable mixture; arabinogalactan; fermented product; qualitative characteristic

For citation: 

Ekaterina I. Reshetnik, Elena A. Utochkina. Influence of the Milk-Vegetable Mixture Components on the Quality Characteristics of the Fermented Product. Индустрия питания|Food Industry. 2020. Т. 5, No. 4. Pp. 26–32. DOI: 10.29141/2500-1922-2020-5-4-4