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September 2015 (published: 17.09.2015)
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Safety assessment of sour milk products of high biological value
Malygina V.D. , Antoshina K.A. , Lisovskaya L.E.
In article on the basis of the results of the study of security issues curd analysis of microbiological indicators of sour milk products of high biological value, with leguminous fillers. In comparison with the control sample cottage cheese was investigated five samples of sour milk products of high biological value, with leguminous fillers on the following indicators: the number of lactic acid bacteria a group of bacteria Escherichia coli (GBEC), fungi, yeast, pathogenic microorganisms Salmonella, Staphylococcus aureus and Proteus Staphylococcus. As fillers to sour milk -based (cottage cheese) was used in a certain way thermally processed puree of chickpeas, buckwheat flour and mashed pears. Justified under the investigated samples of sanitary-hygienic requirements, which stipulate assign the appropriate nutritional status. Confirmed that the introduction of the sour milk basics of vegetable fillers does not affect the security and change the nutritional status of sour milk products of high biological value.
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Keywords: security, sour milk products, cottage cheese, microbiological indicators, nutritional status.
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