Biotechnology of freeze-dried sour clotted milk with pumpkin and topinambour

Abstract

The research aimed to substantiate rational parameters of the vacuum freeze-dried sour clotted milk biotechnology. It was revealed that the use of novel starters containing cultures that can synthesize exopolysaccharides provided a symbiotic relationship of fermented milk system particles and prevented its disintegration in freeze dry products rehydration. This was confirmed by microscopic analysis of histological preparations prepared from rehydrated samples of freeze-dried sour clotted milk. It was shown that the addition of topinambour powder resulted in production of freeze-dried sour clotted milk with organoleptic parameters not meeting established requirements. Adding freeze-dried pumpkin powder to the sour clotted milk formulation contributes to increased survival of lactic acid bacteria cells during vacuum freeze drying by an order of magnitude in average. It has been shown that the combined use of novel starter cultures and prebiotics results in production of freeze-dried sour clotted milk with required quality parameters.