Biotechnological aspects of a yogurt base from buttermilk for the production of low-lactose ice cream

Abstract

The work substantiates the choice of leaven for the production of yoghurt base as a component of low-lactose ice-cream, researches of technological properties of the yoghurt base for production of low-lactose ice-cream are presented. The sources of information on the use of microorganisms that are most active in the production of lactase enzyme in the production of yogurt base are analyzed, and the choice of composition of micro-biological cultures based on β-galactosidase activity is substantiated. The possibility of using a buttermilk with an increased mass fraction of dry matter as the main component of a mixture of ice cream is studied. A rational concentration of dry, defatted, de-lactose milk is established, which is included in the formulation a yogurt base (5.0% of its weight). The process of fermentation of the milk basis of DVS cultures (YF-903 + La-5) and DVS VIVO was investigated. Samples of the fermented yoghurt base with the use of DVS Yogurt VIVO ferment have a more dense clot and the best technological indicators - the foaming ability and foam stability. The indicators (taste, smell, consistency) that will affect ice cream are determined. The main physicochemical parameters of the obtained yoghurt base (the mass fraction of lactose and the mass fraction of proteins) were determined, which will ensure a rational content in the finished low-lactose ice cream of the main components of the chemical composition (increased content of proteins (5.41%), sugars: glucose and galactose (3, 47%) and reduced lactose content (3.01%). The obtained samples of yogurt base were determined by high content of useful microflora (Bifidobacterium and lactobacilli). The most probable number of lactobacilli is 2 .5 · 10 8 CFU/cm 3 , Bifidobacterium is 3.0 · 10 9 CFU/cm 3 . The resulting yogurt base has a probiotic effect. The given technological scheme of production of probiotic yogurt basis from buttermilk.