Articles
Plant Materials Use in the Production of Fermented Milk Products for Specialized Nutrition
Authors:
Ekaterina I. Reshetnik, Svetlana L. Gribanova, Dmitry V. Egorov, Nikita V. Gritsov
Abstract:
The need to develop new types of products for specialized nutrition is due to the increasing attention of Russians to a healthy lifestyle and rational nutrition. The article reveals the possibility of using vegetable raw materials in the production of fermented milk products for specialized nutrition. A man justifies the choice of biologically active components (a complex biologically active additive “LavioSport” containing catechyn hydrate and L-carnitine, vegetable raw materials – honeysuckle “Dar Dal-GAU” and rosehip fruits, probiotic microorganisms – Bifidobacterium bifidum) for the specialized food products development. The researchers revealed the titrated acidity dependence of the cottage cheese product clot on the fermentation temperature in the yogurt production – the fermentation temperature is (38 ± 2) °С when using a direct application starter T-40, which includes strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus. They studied bifidobacterium growth intensity during coagulation of a cottage cheese product clot; there is a probiotic effect after 8 hours of fermentation at a temperature of (38 ± 2) °С. The authors noted the positive effect of the introduced vegetable syrups from honeysuckle and rosehip fruits on the organoleptic and rheological characteristics of the developed products. They run the quality studies of fermented milk products for specialized nutrition using plant raw materials, defined their compliance with the requirements of regulatory and technical documentation in terms of physico-chemical and microbiological indicators.
Keywords:
vegetable raw materials; yogurt; cottage cheese product; acidity; Bifidobacterium; effective viscosity; quality indicators
For citation:
Ekaterina I. Reshetnik, Svetlana L. Gribanova, Dmitry V. Egorov, Nikita V. Gritsov. Plant Materials Use in the Production of Fermented Milk Products for Specialized Nutrition. Индустрия питания|Food Industry. 2021. Vol. 6, No. 4. Pp. 39–46. DOI: 10.29141/2500- 1922-2021-6-4-4
