Sour milk beverage preparation technology

Zh.A Vlasova,E.A Kruglova,P.N Semenov,V.A Gasieva,L.Sh Cheldieva,E Renev,R Changzhong,V Romanyuk,G Batalova,Y Shavrokov

doi:10.1051/bioconf/20213605005

Zh.A Vlasova, E.A Kruglova + Show 8 more

Open Access

https://doi.org/10.1051/bioconf/20213605005

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Abstract

In order to expand the range of dairy products for the elderly, a technology has been developed for preparing a fermented milk drink with stevia, using a combined starter culture from kefir fungi, bulgarian bacillus, thermophilic streptococcus and bifidobacteria. During the research, modern standard methods were used. The research was carried out in the laboratory of the Research Institute of Agroecology of the Gorsk State Agrarian University, in the laboratory of food products of the commodity-technological faculty of the Gorsky State Agrarian University, in the Scientific Laboratory of Feed and Metabolism of the Stavropol State Agrarian University. In laboratory conditions, the quality of milk and fermented milk drink was determined. The organoleptic, physicochemical, microbiological indicators of the quality of milk and milk drink, the amino acid composition of proteins, the content of toxic elements, and nutritional value have been investigated. During our research, we found that the quality of the used pasteurized cow's milk meets the requirements of the standard and TR CU. During laboratory studies, it was found that the quality indicators of the fermented milk drink are within the requirements of the current NTD. According to economic calculations, the production of this product is profitable.

Highlights

The number of elderly people in the world is constantly growing
The relevance of the chosen topic is due to the fact that at present, functional fermented milk drinks are in increasing demand among elderly and senile people, but the range of these drinks is small
The technology of a fermented milk drink with stevia based on a combined ferment is proposed, which determines the scientific novelty of the work

Summary

Introduction

The number of elderly people in the world is constantly growing. Elderly people are advised to introduce up to 30% of proteins into the diet from dairy products. Fermented milk products are especially useful – kefir, yogurt, acidophilus, etc. Their positive effect is mainly associated with the presence of lactic acid microorganisms that prevent the development of putrefactive processes in the intestine [1]. The relevance of the chosen topic is due to the fact that at present, functional fermented milk drinks are in increasing demand among elderly and senile people, but the range of these drinks is small. The quality of milk has been repeatedly determined in our republic and other republics of the country, which is reflected in the research materials of scientists [2, 3, 4, 5].

Materials and methods for research

Research results and their discussion

Findings

Conclusions