Functional milk-containing products

Abstract

Many developments are currently underway to create products that not only support human life, but also are safe and ensure maximum usefulness. The studies on use of protective cultures “GoldenLineProfiline PC 27.50” and wheat dietary fiber NUTRIOSA FB 06 in the technology of milk-containing products were conducted at the department of technology of food of animal origin of the Federal State Budget Educational Institution of Higher Education “Voronezh State University of Engineering Technologies” (FSBEI HE “VSUET”). Protective cultures are antagonistic microorganisms that inhibit the growth of pathogenic and other undesirable microflora without affecting the organoleptic properties and quality of the product. The use of protective cultures in the technology of milk-containing products of sour cream type allows one to increase storage stability by 30%. According to medical and biological knowledge, the value of dietary fiber (DF) in human nutrition is inestimable. It binds and excretes cholesterol, bile acids, radionuclides and other harmful substances from the body, thereby preventing “diseases of civilization”–obesity, atherosclerosis, pancreatic diabetes, etc. Introduction of soluble dietary fiber into the formula of a milk-containing fermented milk product produced according to yogurt technology allows one to increase the shelf life and increase the functionality of the product.