Advanced Biotechnology of Specialized Fermented Milk Products
Natalya Gavrilova1, Natalya Chernopolskaya2, Maksim Rebezov3, Daria Moisejkina4, Irina Dolmatova5, Irina Mironova6, Georgy Peshcherov7, Olga Gorelik8, Marina Derkho9
1Natalya Gavrilova, Omsk State Agrarian University Named After P.A. Stolypin, Omsk, Russia.
2Natalya Chernopolskaya, Omsk State Agrarian University Named After P.A. Stolypin, Omsk, Russia.
3Maksim Rebezov, K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russia; Ural State Agrarian University, Yekaterinburg, Russia; V.M. Gorbatov Federal Research 4Center for Food Systems of the Russian Academy of Sciences, Moscow, Russia.
Daria Moisejkina, Omsk State Agrarian University Named After P.A. Stolypin, Omsk, Russia.
5Irina Dolmatova, Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia.
6Irina Mironova, Bashkir State Agrarian University, Ufa, Russia; Federal Penitentiary Service of Russia, Moscow, Russia.
7Georgy Peshcherov, Federal Penitentiary Service of Russia, Moscow, Russia; Security Problems Studies Center of the Russian Academy of Sciences, Moscow, Russia.
8Olga Gorelik, Ural State Agrarian University, Yekaterinburg, Russia.
9Marina Derkho, South-Ural State Agrarian University, Troitsk, Russia.
Manuscript received on 09 March 2019 | Revised Manuscript received on 16 March 2019 | Manuscript published on 30 July 2019 | PP: 2718-2722 | Volume-8 Issue-2, July 2019 | Retrieval Number: B3158078219/19©BEIESP | DOI: 10.35940/ijrte.B3158.078219
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The aim of the study is the analytical substantiation of the perspective trend – the development of specialized fermented foods. According to the stable trend of using a balanced diet for the prevention and treatment of gastrointestinal diseases (for which dairy products are enriched with probiotics), a bioproduct has been developed, the formulation of which includes cottage cheese, cream, starter cultures of probiotic cultures, berry syrup, wheat bran. Cottage cheese is prepared by fermentation of a mixture consisting of buttermilk, wheat bran and biologically active additive “Nash lecitin”, a leaven based on the association of starter (probiotic) cultures Lactobacillus acidophilus, B. lactis, B. longum, Streptococcus thermophilus in an immobilized form, by nanofiltration. Its chemical composition, nutritional and biological value were studied and microbiological parameters characterizing its functional properties were determined. Cottage cheese bioproduct recommended both for mass catering and for elderly persons nutrition.
Index Terms: Fermented Foods, Specialized Nutrition, Biotechnology, Probiotic Cultures, Immobilization, Curd Product, Wheat Bran, Berry Syrup
Scope of the Article: Bio-Science and Bio-Technology