No 3 (2018)

Examples of the practical applications of the solution of the collegium of EEK № 154 of 15 November 2016 and the schemes of declaring are given. Typical mistakes at confirmation of milk products conformity have been analyzed.

Data about effects of some technological factors on the keepability of the developed fermented milk product are given. Changes in the quantity of the Lactobacillus reuteri LR1 cells and lactic acid bacteria XTC, active acidity in the course of storage of the fermented milk product with application of pure cultures Lactobacillus reuteri LR1 were studied as well as of the product on the base of Lactobacillus reuteri LR1 and lactic acid bacteria XTC. Three batches of the product were received by various methods and were placed for storing at 4±2 °С for 28 days for further assessment of keepability. Storage life of the product produced with simultaneous addition of the starter XTC and L. reuteri LR1 in milk and with introduction of pure culture L. reuteri LR1 in milk with yeast extract is 21 days. When L. reuteri LR1 was added in the coagulum fermented with XTC the time of storage was 7 days.

Fermented milk-flour products of new generation free of gluten and possessing functional properties with complex raw materials composition have been developed. The basic requirement to flour has been formulated: flour should be hypoaller-genic. Results of the organoleptic properties study allowed give preference to buckwheat, rice and corn flours and their compositions such as buckwheat/rice, buckwheat/corn, rice/corn, buckwheat/rice/corn. Reconstituted whole and skim milk powders have been used to produce the product. It is advisable to add flour to milk before starter introduction. In this case microflora ferments not only milk components but also partially flour, and as a result digestibility of the product can be improved. The technology for receiving fermented milk-flour products has been offered. Microbiological and physical-chemical indices of the samples of fermented milk-flour products comply with requirements of the existing legislations by their properties and safety. The main technological problem at the production of milk-flour fermented products is preparation of homogeneous mixture before inoculation as well as ensuring of the required microbiological properties. Introduction of the fermented milk-flour products manufacturing will allow widen varieties of functional products for population of different age groups.

Technological approaches to the milk products manufacturing, dry products first of all, based on the principles of minimum temperature effect («Low-Heat») are considered on all stages of the chain - from milking to dry products receiving.