Functional dairy product

Abstract

A functional orientation fermented milk product on a direct starter with the apple powder addition was obtained. The apple pomace powder obtained under gentle conditions enriches the kefir product with pectin substances, vitamins E, B2, B6, iron and potassium. The apple pomace powder was obtained in a vibration vacuum dryer - a mill, which provides drying under vacuum with the combination of grinding processes and intensive vibrational action. This technology allows obtaining a fine powder with a moisture content of 4–6%, minimizing the raw material valuable components loss during drying, since the process temperature is no higher than 40o C. The starter consists of thermophilic, mesophilic lactic acid Streptococcus,and Lactobacillus acidophilus (Lасtococcus lactis sp lactis, Laсtococcus lactis sp. cremoris, Laсtococcus lactis sp. lactis biovar. diacetylactis, Saccharomyces unisporus, Streptococcus salivarius sp. thermophiles). The nutritional value of kefir product with the functional powder introduction was calculated. An approbation of the proposed K-10,12 starter for the preparation of kefir product with the apple powder addition and the analysis of consumer properties in comparison with traditional kefir were carried out. Each starter batch was analyzed for the absence of extraneous microflora, by microscopic examination and the presence of gas-forming microflora. Quality control indicators of enriched kefir product was being conducted during the entire shelf life. Organoleptic and physico-chemical quality assessment of the finished dairy product was performed on a 10-point scale. The control of microbiological indicators of kefir product was carried out in comparison with traditional kefir, obtained with the use of ordinary kefir fungi. The use of direct starter for kefir production solves many technological problems and makes its manufacture in small enterprises possible.