РАЗРАБОТКА КИСЛОМОЛОЧНОГО ПРОДУКТА С ИСПОЛЬЗОВАНИЕМ РЕГИОНАЛЬНОГО СЫРЬЯ

Abstract

The development of healthy food products is one of the priorities of the technological development of the Russian Federation. The “Strategy for improving the quality of food products in the Russian Federation until 2030” is also aimed at ensuring good nutrition in order to increase the duration and improve the quality of life of the population. Recently, the consumer market for domestic dairy products has changed dramatically. Manufacturers offer the population a diverse range of food products, which differ in chemical composition, functional purpose and consumer properties. The inclusion of fermented milk products in the diet makes it possible to compensate for the protein deficiency observed in a significant part of the population. The development of new fermented milk products is an important direction, since a fermented milk product is a necessary source of nutrients for the human body, and grape seed oil and carrot puree increase its biological value. The aim of the work was to study the technological features of obtaining functional fermented milk products by enriching them with regional plant ingredients. To achieve this goal, the method of laboratory work was used with the production of prototypes of fermented milk products, the study of organoleptic properties. Experimental studies were carried out at the Department of Food Technologies and Commodity Science of the Don State Agrarian University. During the work, a set of generally accepted standard research methods was used. Fermentation was carried out using starter Streptoccocus thermophilius; Streptoccocus lactis; Lactobacillus helveticus; Propionibacterium freudenreichii subsp. shermani; lactobacillus acidophilus. The optimal amount of plant components to be introduced has been established. Based on the results obtained, it can be concluded that it is expedient to enrich the fermented milk product with herbal ingredients.