Application of starter cultures on milk and milk-containing mixtures
https://doi.org/10.20914/2310-1202-2021-2-102-107
Abstract
Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable fat can reduce the biological value of the product and its organoleptic properties. the effect of direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservatives, etc.) and a variety of non-dairy components (non-dairy fats, non-dairy proteins, meat products, fruits, vegetables, spices, herbs, nuts, etc.) is ambiguous. The paper deals with the use of homogeneous and combined starter cultures in the production of fermented milk products from natural and normalized milk and milk-containing mixtures with a substitute for milk fat. The introduction of components of plant origin into the product leads to a decrease in the content of milk protein in the mixtures, which in turn leads to the formation of clots with a non-uniform consistency. Slow acid formation in milk-containing mixtures indicates a decrease in milk sugar in them with this type of normalization in fat, relative to the normalized milk according to the classical technology. This pattern was revealed both when using starter cultures on lactic acid thermophilic streptococci, and on combined starter cultures. In this paper, it is proposed to use Streptococcus salivarius subsp in ferments for milk-containing mixtures. thermophilus strain ST-95. The introduction of the ST-95 strain into the starter culture made it possible to obtain from the milk-containing mixture a fermented milk product with well-pronounced organoleptic properties, a stable clot structure and sufficiently high taste properties. The greatest positive effect was obtained on combined ferments.
About the Authors
E. V. Ivanova
Smolensk State Agricultural Academy
Russian Federation
Russian Federation
Cand. Sci. (Engin.), agricultural processing technology department, Bolshaia Sovetskaia street, 10/2, Smolensk, 214000, Russia
N. V. Romanova
Russian State Agrarian Correspondence University
Cand. Sci. (Agric.), associate professor, Scientific Center for Studying the Problems of Rural Areas, sh. Enthusiasts, 50, Moscow region, Balashikha, 143907, Russia
O. Y. Ilina
Smolensk State Agricultural Academy
student, agricultural processing technology department, Bolshaia Sovetskaia street, 10/2, Smolensk, 214000, Russia
References
1. Rodionova N.S., Shchetilina I.P., Korotkova K.G., Sholin V.A. et al. Prospects for the use of legumes in innovative technologies of functional food products. Proceedings of VSUET. 2020. vol. 82. no. 3 (85). pp. 153-163. doi: 10.20914/2310-1202-2020-3-153-163 (in Russian).
2. Dolmatova O.I., Medko Yu.G., Lemesheva V.S. Functional milk-containing dessert. Food Industry. 2017. no. 10. pp. 32–34. (in Russian).
3. Dolmatova O.I., Zygalova E.I. Biotechnology of curd product with components of plant origin. Proceedings of VSUET. 2018. vol. 80. no. 1. pp. 129–132. (in Russian).
4. Dolmatova O.I., Lemesheva V.S., Zadneprovskaya L.A. Milk-containing product with milk fat substitute, produced using sour cream technology with an extended shelf life. Proceedings of VSUET. 2020. vol. 82. no. 1. pp. 110–116. doi: 10.20914/2310–1202–2020–1–110–116(in Russian).
5. Shaimerdenova D.A., Chakanova Zh.M., Iskakova D.M., Sarbasova G.T. et al. Fermented milk products with extruded grain bases. Proceedings of VSUET. 2020. vol. 82. no. 4. pp. 179–187. doi: 10.20914/2310–1202–2020–4–179–187 (in Russian).
6. Zlobina E.Yu., Serova O.P., Shibaeva M.I., Slozhenkina A.A. Formulation development and study of consumer properties of yoghurt using non-traditional plant raw materials. Food Industry. 2018. no. 9. pp. 58-60. (in Russian).
7. Pilipenko T.V., Roginskaya E.O. Development of a dairy dessert enriched with functional herbal additives. Bulletin of SUSU. Food and Biotechnology Series. 2018. vol. 6. no. 1. pp. 40–48. (in Russian).
8. Sukhikh S.A., Astakhova L.A., Golubcova Yu.V., Lukin A.A. et al. Functional dairy products enriched with plant ingredients. Foods and Raw Materials. 2019. vol. 7. no. 2. pp. 428–438. doi: 10.21603/2308–4057–2019–2–428–438
9. Polyanskikh S.V., Ilyina N.M., Grebenshchikov A.V., Danyliv M.M. et al. Products of animal origin with vegetable components. Indian Journal of Science and Technology. 2016. vol. 9. no. 39. pp. 103431.
10. Egorova E.Yu., Khmelev V.N., Morozhenko Yu. V., Reznichenko I. Yu. Production of vegetable “milk” from oil cakes using ultrasonic cavitation. Foods and Raw Materials. 2017. vol. 5. no. 2. pp. 24–35.
11. Terpou A., Gialleli A. – I., Bekatorou A., Dimitrellou D. et al. Sour milk production by wheat bran supported probiotic biocatalyst as starter culture. Food Bioprod. Process. 2017. vol. 101. pp. 184–192. doi: 10.1016/j.fbp.2016.11.007
12. Golubeva L.V., Dolmatova O.I., Pozhidaeva E.A., Grebenkina A.G. and other New fermented milk product with flavoring components of plant origin. Food industry. 2016. no. 12. pp. 18–20. (in Russian).
13. Osadchenko I.M., Gorlov I.F., Mosolova N.I., Kharchenko O.V. et al. Intensive technology of seed germination as components for food purposes. Food industry. 2016. no. 2. pp. 44–46. (in Russian).
14. Merenkova S.P., Androsova N.V. Actual aspects of beverage production based on vegetable raw materials. Bulletin of the South Ural State University. Series: Food and Biotechnology. 2018. vol. 6. no. 3.pp. 57–67. (in Russian).
15. Krylova V.B., Stupin V.E. Method of obtaining protein from vegetable raw materials. Patent RF, no. 1741730, 1992.
16. Sviridenko G.M. Shukhalova O.M. Acid-forming activity of starter microorganisms - the main criterion for the selection of cultures in the composition of bacterial starter cultures for fermentable dairy products. Scientific approaches to solving topical issues in the field of milk processing: conference collection, Uglich September 05–06, 2019. pp. 209-215. Available at: https://www.elibrary.ru/item.asp? id = 41156233. 7 (in Russian).
17. Yadav M., Khangwal I., Gupta G.K., Shukla P. Omics of Lactic Acid Bacteria for Fermented Food Production. Foodomics. 2020. pp. 271-288. doi: 10.1039/9781839163005-00271
18. Rodrigues D., Almeida D., Gomes A.M., Freitas A.C. Application of Omics in Dairy Science. Foodomics. 2020. pp. 289-313. doi: 10.1039/9781839163005-00289
19. Naydyuk O.M., Golovach O.S., Babitskaya M.A., Zhabanos N.K. et al. Selection of thermophilic microorganisms in the composition of multi-species starter cultures for the production of fermented dairy products. Actual problems of processing meat and milk raw materials. 2018. no. 12. pp. 55–61. (in Russian).
20. Sviridenko G.M., Shukhalova O.M., Sorokina N.P., Kucherenko I.V. Features of the process of acid formation of lactococci. Milk and dairy products: topical issues of production: materials of the international scientific and practical conference. 2018.pp. 155-159. (in Russian).
Review
For citations:
Ivanova E.V., Romanova N.V., Ilina O.Y. Application of starter cultures on milk and milk-containing mixtures. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(2):102-107. (In Russ.) https://doi.org/10.20914/2310-1202-2021-2-102-107
Views:
408
Email this article 
Post a Comment 
