Synbiotic component for functional products

Synbiotic component playing the role of the functional food ingredient in the technology of processed cheese and cheese products has been developed. Existence of the specially selected variants of probiotic and prebiotic is considered to be an essential element of the technology. The recipe of the component is based on the processes of activation of the lactic acid culture microorganisms by addition to the media of the factors promoting their growth. The activating media includes the products of the fermentative hydrolysis of milk protein (fermentative proteolysis), cells and metabolites of the lactic acid bacteria. The most suitable according to the probiotic indices starter cultures have been studied that are able to provide in the experimental products needed volume of microflora corresponding to the norms for the food functional products. As a result, it became possible to work out synbiotic component that helps to correct mass share of fat of the cheese or processed cheese product, to give probiotic properties to the product and provide high consuming properties in new produ cts. Microbiological indices in the finished product do not exceed the norms. The developed symbiotic component is safe for introduction in the product and contains 1-107 cfu/g of the living microorganisms at the end of the storage life. Normative and technical documentation for the elements of the complex technology has been prepared and approved. Novelty of the technological and recipe solutions is given in the patents of the RF.

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