Biotechnology of curds products with application of the starter cultures immobilization

The aim of this work is experimental substantiation of technologies of curds products for specialized nutrition. The method of immobilization by overlaying association of probiotic cultures, such as Bifidobacterium bifidum, Lactococcus lactis cremoris, Lactococcus lactis, Lactobacilus acidophilus, Streptococcus salivarius subspillus thermophilus, Propioni bacterium freudenreichii subs pillus Shermanii in the gel of the gelatin biopolymers, pectin and carageenan, that protect them in the gastrointestinal tract in a human was studied. The process of obtaining a functional biocomponent for the fermentation of the milk mixture is described. This milk mixture enriches the products with viable cells of probiotics. Technological parameters of the process have been established: the amount of the biocomponent - 0,05 % by weight of the normalized mixture; fermentation time - 4,5±0,5 h; temperature - 38±2 °C; titratable acidity-75,0±5 °T; actual acidity - 4,45±0,05 pH units. The process of ultrafiltration of fermented normalized mixture to increase the concentration of dry substances in the finished product was studied. Its parameters are: the ratio of concentration - 3,4-3,5; temperature of ultrafiltration - 48±2 °C; mass fraction of dry substances in retentate - 17,71±0,22 %; including proteins -11,36±0,14 %. The technological process for new curds products manufacturing is presented.

curds product, ultrafiltration, probiotic microorganisms, immobilization, bio-polymers, bio-component