New aspects of the production of fergated dairy products with probiotic properties

Abstract

The life of a modern person depends on such adverse factors as environmental pollution, man-made disasters, stressful situations, lack of good nutrition. All this leads to a decrease in immunity, impaired digestion, an increase in the number of people suffering from allergies, diabetes and other diseases that are associated with impaired metabolic processes in the human body. For the normal functioning of the body and ensuring the active life of a person, it is necessary to provide full-fledged balanced foods. Therefore, a balanced and healthy diet is an important condition for optimal physical and mental development of a person, maintaining his long-term performance, increasing the body's ability to withstand the effects of adverse environmental factors. The development of new functional health-improving products capable of improving human health, prolonging its working capacity and the duration of a full life, is one of the topical directions in the development of food science in Ukraine and the world. Particular attention is paid to the issue of improving the intestinal microflora, which plays an important role in restoring disturbed metabolic processes in the body and improving human health. The main requirements of such food products are based on the use of natural raw materials with a high content of biologically active and physiologically necessary substances, such as vitamins, minerals, dietary fiber, phenolic compounds, and polyunsaturated fatty acids. Therefore, a promising direction in the creation of sour-milk fermented products is the development of complex starter cultures based on consortiums of probiotic bacteria of various taxonomic groups, which are more resistant to adverse environmental factors and have higher activity compared to starter cultures made using pure monocultures. The purpose of this work is the scientific substantiation of the production of sour-milk fermented dessert products of functional purpose, enriched with bifidobacteria, dietary fiber, biologically and physiologically active substances of prebiotics of plant and animal origin. The subject is probiotics, prebiotics, dessert fermented functional products.