Optimum consortia of microorganisms in protein fermented milk prodcut

UDC 637.146.001.5

Optimum consortia of microorganisms in protein fermented milk prodcut

Novokshanova A. L. , Ababkova A.A., Abramov D. V.

In the production of dairy products for a healthy lifestyle the priority belongs to low-fat protein food as well as to the food with prebiotics, probiotics and synbiotics. The technology of probiotic fermented milk beverage containing whey protein hydrolyzate is being developed. The hydrolyzate is of higher hydrolysis degree i.e. about 60% of all peptide bonds. As a result, free amino acid content in the finished product increases up to 33%. The purpose of the work is to search the optimal fermentative microorganisms providing probiotic quality of fermented milk beverage in the presence of whey protein hydrolyzate. Buttermilk and skim milk served as the basis for the product, 1, 2, and 3% of whey protein hydrolyzate being added to the experimental samples. Samples of skim milk and buttermilk without whey protein hydrolysate and pasteurized at 92±2 оС for 5 minutes served as reference ones. After heat treatment the mixtures were cooled up to the fermentation temperature and clotted. The amount of starter was 2% of the mixture being fermented. It is shown that some representatives from the broad monocultures’ spectrum of microorganism species composition (Streptococcus thermophilus, Lactococcus lactis, Lactobacillus acidophilus, Bifidobacterium, yogurt starter) cannot meet the required criteria of the finished product quality. With the help of organoleptic, physic-chemical and microbiological methods the optimum consortia of fermentative microorganisms with combinations of Streptococcus thermophiles, Bifidobacterium, and acidophilous bacterium is chosen. It is shown that 1-3% whey protein hydrolyzate dose in the beverage weight has no negative impact on the development of these starter microorganisms and provides the probiotic properties of the product at the end of the shelf-live period.

Keywords: whey protein hydrolysate, lactic acid microorganisms, starters, probiotics, skim milk, buttermilk.

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