Биотехнология производства мягких сыров из смеси коровьего и козьего молока с функциональными ингредиентами

Abstract

The aim of this research is to develop a biotechnology of soft cheeses with func-tional ingredients based on a mixture of cow’s and goat’s milk taken in a ratio of 60:40, subjected to acoustic cavitation at 75 kHz and an exposure time of 17 min. To achieve the research aim, the tasks of selecting and determining the number of functional ingredients, determining the technological parameters of the production of soft cheeses with their use were solved. As a result, the biotechnology of two types of soft cheeses «Dieticheskij» and «Funkcionalnyj» has been developed. In the biotechnology of soft cheese «Dieticheskij», a complex preparation «Bivestin-lacto» containing cultures of probiotics Bifidobacterium longum MS-42, Lactoba-cillus plantarum 8PA-3 and dietary fiber «Citri-Fi» of medium grinding was used as a functional ingredient. Soft cheese «Funkcionalnyj» is enriched with a biocomponent containing probiotic cultures of Lactobacillus acidophilus La-5, Lactobacillus delbrueckii subsp. Bulgaricus, Bifidobacterium lactis, Streptococcus thermophilus, as well as «Selexen» – a source of selenium, «Curcumin» in micellar form and dietary fiber «Citri-Fi». Their organoleptic, chemical, microbiological parameters, as well as nutritional, energy value and shelf life have been determined.