Practical background modification fermented beverage technology for the formation of defined functional properties
https://doi.org/10.20914/2310-1202-2016-4-172-180
Abstract
The problem of provision of population with dairy products is escalating due to the fact that today, throughout the world, particularly in Russia, there is a shortage of milk as raw material, increasing every year. In the future, the consumption of milk and dairy products will continue to outpace growth in milk production is solid. To solve this problem, domestic producers need to find new ways to increase production of raw milk and improve the consumer and functional properties of fermented dairy products. The work was proposed the use of acoustic effects of ultrasound, triggered by the ultrasound, the technological model UTA ABOUT, 4/22 OM (frequency mechanical vibrations 22 ± 1,65 kHz). The main factors determining consumer characteristics, were taken physico-chemical parameters, structural and mechanical characteristics and the accumulation of minor biologically active substances – kefiran. In the study was obtained results confirming the necessity of using ultrasonic impact (RAS) in the production technology of dairy products.
About the Authors
V. V. Botvinnikova
South Ural State University
Russian Federation
Russian Federation
candidate of technical sciences, associated professor, department of food and biotechnology,
Chelyabinsk, Lenin str., 85, 454080
D. G. Uskova
South Ural State University
graduate student, department of food and biotechnology,
Chelyabinsk, Lenin str., 85, 454080
N. V. Popova
South Ural State University
candidate of technical sciences, associated professor, department of food and biotechnology,
Chelyabinsk, Lenin str., 85, 454080
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Review
For citations:
Botvinnikova V.V., Uskova D.G., Popova N.V. Practical background modification fermented beverage technology for the formation of defined functional properties. Proceedings of the Voronezh State University of Engineering Technologies. 2016;(4):172-180. (In Russ.) https://doi.org/10.20914/2310-1202-2016-4-172-180
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