THE JUSTIFICATION OF FERMENTATION PARAMETERS FOR MILK-BASED PRODUCTION OF SOFT PROBIOTIC CHEESE


  • N. A. Tkachenko Odessa national academy of food technologies, Odessa
  • D. M. Skripnichenko Odessa national academy of food technologies, Odessa
Keywords: fermentation, permeate, enriched milk-based basement, bifidogenic factor, probiotic, amount viable of bifido- and lactobacilli cells, acidity, isoelectric state

Abstract

The usage in probiotic cheese’s production of leaven lactobacteria in direct application that have an unchangeable structure, high viable cells concentration  provides a product of high and stable quality with a long shelf life. Starter compozitions implementation for soft cheeses production adopted for milk bifidobacteria and lactobacillus acidophilus that have high antagonistic, probiotic, immunomodulatory properties, provides high probiotic properties of a products and low acidity level.

A work contains the results of experimental studies of the fermentation process of permeate derived from normalized milk, enriched with fructose, starter compositions from bacterial concentration of bifidobacteria and lactobacilli of direct application with increased proteolytic and probiotic properties. The parameters of fermentation technology permeate soft probiotic cheeses are justified: using the starter composition FD DVS La-5+FD DVS Bb-12 – t=(37…38) °С, τ = 20 h, using starter compositions FD DVS СHN-19+FD DVS L.helveticum+FD DVS Bb-12 and FD DVS СHN-19+FD DVS L.helveticum+FD DVS La-5 – t=(37…38) °С, τ = 8 h.

 

Author Biographies

N. A. Tkachenko, Odessa national academy of food technologies, Odessa
Doctor of Technical Sciences, Professor
D. M. Skripnichenko, Odessa national academy of food technologies, Odessa
аssistant

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Published
2015-03-05
How to Cite
Tkachenko, N. A., & Skripnichenko, D. M. (2015). THE JUSTIFICATION OF FERMENTATION PARAMETERS FOR MILK-BASED PRODUCTION OF SOFT PROBIOTIC CHEESE. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 107-116. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3297
Section
Technological ensuring of production, processing of products of animal origin