Abstract:

The paper reports the newly developed technology of sour-milk desserts that uses the consortia of lactobacilli ‒ Acidophilus, S. Thermophilus, and bifidobacteria ‒ B. Bifidum, B. Longum, B. Adolescentis, resistant to the effects of inhibitors ‒ gastric juice, bile, phenol, sodium chloride, antibiotics, and lactic acid. To better develop the bifidobacteria, bio-stimulants were applied. The number of viable cells of bifidobacteria during 6 hours of fermentation in the presence of fructose increases from 1·104 CFU/cm3 up to 8.8·109 CFU/cm3, of lactulose ‒ to 9.9·108 CFU/cm3. To obtain a structure resistant to delamination, with a glossy surface, the modified starch was used. The dynamic viscosity of experimental samples is 25·10-3 PA·s, the number of viable cells of bifidobacteria is 2,5·1010 CFU/cm3. Pasteurization at a temperature of (90±2) °C at a 2-minute aging warrants the safety of a milk mixture. The formulation and technology for dessert fermented products with a fruit-berry dressing have been developed. The obtained product clots are dense, their consistency is homogeneous, gentle, gel-like, moderately thick. The taste is pure, pleasant, with a color, flavor, and smell of the fruit-berry filler. After 10 days of storage, the number of viable cells of bifidobacteria is 1.5∙1010 CFU/cm3, after 15 days –9.5∙109 CFU/cm3, which significantly exceeds the standard required level of bifidobacteria in fermented milk products. The optimal shelf life of dessert products at a temperature of (3±1) °C without a change in the rheological properties is 15 days. The use of lactic acid bacteria with bifidogenic properties extends the range of products capable to normalize the imbalance of intestinal microflora in humans and to stimulate own intestinal microflora. Author Biographies Alla Solomon, Vinnitsa National Agrarian University Soniachna str., 3, Vinnitsa, Ukraine, 21008 PhD, Associate Professor Department of Food Technologies and Microbiology

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