Soft curds with dietary fibers

This article presents the scientific substantiation of relevance of chosen direction of the research for the development of soft curds biotechnology using functional ingredients: probiotic cultures and dietary fibers, that allows to classify soft curds as a functional food and recommend it for healthy nutrition of people of different age groups. The research and industrial approbation of the obtained results of development of biotechnological parameters for production of soft curds was conducted at JSC «Chebarkul Milk Plant» and in the laboratories of the Omsk State Agrarian University. As the main method for the soft curds production the acid coagulation was chosen. The special item of preparation the milk raw materials - skimmed milk is high-temperature pasteurization at 92-95 °С with holding during 4 hours. The process of coagulation of skim milk with the DVS culture CHN-22 which contains the mixture of multiple strains of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. cremoris and Lactococcus lactis subsp. diacetylactis has been studied. The qualitative indices of skimmed milk and whey were assessed. To normalize low-fat curds and to enrich it with functional ingredients, cream with 20 % fat i.d.m (in dry matter) was pasteurized at the temperature 92±2 °С, homogenized at the pressure of 10-15 MPa (MegaPascal), cooled to the temperature of the starter inoculation. The starter BY-700 comprises probiotic cultures Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium BB-12, as well as the concomitant culture Streptococcus thermophilus. The starter was introduced in the activated form. The amount of dietary fibers «Citri-Fi» 1,5-2,0 % from the weight of cream with 20 % fat in dry matter was experimentally found. Then the skim curds was mixed with fermented cream, enriched with probiotic cultures and dietary fibers and packaged.

soft curds, dietary fibers, skimmed milk, high-temperature pasteurization, fermentation, probiotic cultures