Research of the influence of magnetic processing of milk on the quality of kefir

Abstract

An unconventional method of improving the quality of kefir is presented, the essence of which is that a normalized mixture was passed through a semi-industrial magnetotron at a speed of 5 cm / s and a magnetic induction of 40 mT. As a starter culture, two-day aging fungus was used. Viscosity was determined on a Geppler viscometer, carbon dioxide was determined by the level of liquid raising after heating, and volatile fatty acids were determined by steam distillation. The growth of microorganisms was evaluated by plating on solid nutrient media. A micro picture of kefir samples shows that in the experimental version there is a slight increase in the size of yeast cells and partial adhesion of coccal cells on the surface of the yeast. The positive effect of a constant magnetic field on the growth and development of microorganisms is determined. It has been established that magnetic processing of milk has a positive effect on the organoleptic characteristics of kefir. So, in kefir along with a more pronounced sour-milk taste and aroma, a more pronounced and characteristic for kefir nibbling taste is noted. A close relationship has been established between taste and consistency, which in experimental samples blends perfectly with the guest characteristics of the product. The positive effect of a constant magnetic field on kefir quality indicators is explained by the increased transport of nutrients through the cytoplasmic membrane. The water contained in kefir undergoes structuring, the sizes of water dipoles are reduced, and together with nutrients it is more easily transported through the cytoplasmic membrane, providing comfortable conditions for the development of cells.