Sour milk beverage preparation technology

• Main Authors: Vlasova Zh.A., Gasieva V.A., Semenov P.N., Cheldieva L.Sh., Kruglova E.A.
• Format: Article
• Language: English
• Published: EDP Sciences 2021-01-01
• Series: BIO Web of Conferences
• Online Access: https://www.bio-conferences.org/articles/bioconf/pdf/2021/08/bioconf_fsraaba2021_05005.pdf

In order to expand the range of dairy products for the elderly, a technology has been developed for preparing a fermented milk drink with stevia, using a combined starter culture from kefir fungi, bulgarian bacillus, thermophilic streptococcus and bifidobacteria. During the research, modern standard methods were used. The research was carried out in the laboratory of the Research Institute of Agroecology of the Gorsk State Agrarian University, in the laboratory of food products of the commodity-technological faculty of the Gorsky State Agrarian University, in the Scientific Laboratory of Feed and Metabolism of the Stavropol State Agrarian University. In laboratory conditions, the quality of milk and fermented milk drink was determined. The organoleptic, physicochemical, microbiological indicators of the quality of milk and milk drink, the amino acid composition of proteins, the content of toxic elements, and nutritional value have been investigated. During our research, we found that the quality of the used pasteurized cow's milk meets the requirements of the standard and TR CU. During laboratory studies, it was found that the quality indicators of the fermented milk drink are within the requirements of the current NTD. According to economic calculations, the production of this product is profitable.