Curds products enriched with probiotic microflora

Research work carried out with the aim to develop the technology of curds products enriched with probiotic microflora is described. Bifidobacteria, Lactobacillus acidophilus and Lactococci have been taken as starter microorganisms. The study of their joint development has shown that application of the combination of the starter consisting of bifidobacteria, lactococci and Lactobacillus acidophilus in the ratio 3.5:1:0.5 secures a fairly high content of bifidobacteria (8,52±0,1 lg CFU/cm3), Lactobacillus acidophilus (8,43±0,2 lg CFU/cm3), and Lactococcus (8,60±0,2 lg CFU/cm3). However it requires a rather long period of fermentation (the coagulation time is 13,8±0,4 h). To activate the starter microflora in milk, it is proposed to use a mineral composition containing nutritional supplements - bioiodine and hemobin-60. For obtaining a curds product with a delicate creamy texture, it is desirable to apply a milk-protein base with a high water absorption capacity and a relatively good capacity of the structural binds recovery. The following parameters can be recommended for this purpose: pasteurization temperature 86±2 °C for 20 seconds and acidity of the clot 80±2 °T. It is proposed to use skim milk as a milk basis for the product. It is offered to add curds whey nano-concentrate into the milk-protein base for increasing product biological value and to introduce fruit and berry flavors for enriching the carbohydrate, vitamin, mineral composition of the product and improving its taste. The best organoleptic characteristics of the product can be achieved when 28-33 % of the curds whey nano-concentrate and 18-20 % of fruit and berry flavors are introduced. The possibility of using curds whey nano-concentrate in whipped curds products manufacturing has been studied. On the base of the research work results the technological scheme of manufacturing curds products enriched with probiotic microflora has been developed and principle technological regimes. The study of physical-chemical, microbiological and organoleptic characteristics of curds products with probiotic properties during storage in hermetically sealed containers helped establish their shelf life for 5 days at the 4±2 °C.

probiotic microflora, nano-filtration concentrate of whey, curds products