Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

Декабрь 2014 (published: 03.12.2014)

Number 4(22)

Home > Issue > Study of features of probiotic cultures fermentation mixture of milk and serum containing extracts of berries

UDC 637.146.3

Study of features of probiotic cultures fermentation mixture of milk and serum containing extracts of berries

Krasnikova Ludmila Vasilievna, Zhukova A.D.

Currently, one of the areas of healthy eating is eating foods functionality using plant and animal materials, serving a valuable source of vitamins and antioxidants. The vast majority of probiotics in dairy products - milk drinks it, the range of which is growing every year. The structure of some of them include whey. Cheese whey, accumulating in large quantities in dairy plants in Russia, is a source of valuable chemicals - whey, lactose, water-soluble vitamins, minerals, etc. Unfortunately, much of the whey from the factory dairy industry, is discharged into wastewater, despite the ever-increasing volume of secondary raw milk, its nutritional and biological value. The main way to solve the problem of complex processing of raw milk is to establish non-waste technologies. The paper presents the results on the development of technology of preparation of the combined functional product, containing in its composition whole milk, cottage cheese whey and dried fruits and berries. As the strain of probiotic cultures Lactobacillus acidophilus and L. acidophilus 5e mixture mesophilic Lactococcus: Lc. lactis, Lc. cremoris, Lc. diacetylactis.
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Keywords: functional foods, probiotics, extract, L. acidophilus, Lc. lactis, Lc. cremoris, Lc. diacetylactis, cottage cheese whey, diet food.

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