Представлені дослідження впливу харчових волокон на бродіння молочної сироватки. Встановлено форми зв'язку вологи в сумішах молочної сироватки і харчових волокон з різним ступенем вологопоглинальної здатності. За основними показниками бродіння визначені оптимальні умови ферментації лактозозброджувальними дріжджами Zygosaccharomyces lactis 868-K сироватково-рослинного сусла. Доведено можливість використання результатів у технології сироваткових ферментованих напоїв підвищеної в'язкості Ключові слова: молочна сироватка, харчові волокна, дріжджі Zygosaccharomyces lactis 868-K, ферментація, сироватково-рослинне сусло підвищеної в'язкості Представлены исследования влияния пищевых волокон на брожение молочной сыворотки. Установлены формы связи влаги в смесях молочной сыворотки и пищевых волокон с разной степенью влагопоглощающей способности. По основным показателям брожения определены рациональные условия ферментации лактосбраживающими дрожжами Zygosaccharomyces lactis 868-K сывороточно-растительного сусла. Доказана возможность использования результатов в технологии сывороточных ферментированных напитков повышенной вязкости Ключевые слова: молочная сыворотка, пищевые волокна, дрожжи Zygosaccharomyces lactis 868-K, ферментация, сывороточно-растительное сусло повышенной вязкости

The purpose of the work was a scientific substantiation of the use of protein concentrates of dairy origin, in the manufacture of sour-milk products. Milk proteins are a mixture of several protein substances, some of which are interconnected by chemical or physical bonding. The fractional composition of milk proteins is studied and refined as the methods for separating protein substances into separate fractions are improved. Functional properties of milk proteins are due to their tertiary structure and its dependent physical and chemical properties, as well as the flexibility of the structure. Proteins in milk-side concentrates are protein complexes of casein and whey proteins. Casein in a milk protein concentrate is present in a micellar form similar to casein in milk, and serum proteins-in a native or denatured form. Concentrate of milk protein or milk protein concentrate (coprecipitate, MBC) is obtained from skimmed milk using ultrafiltration / diafiltration methods. The research was based on the determination of physico-chemical and organoleptic properties of sour milk and protein mixtures that were made on the basis of normalized milk with the addition of micellar casein and dry whey protein. The micellar casein is a natural ingredient formed by microparticles, each of which has a diameter of about one thousandth of a millimeter. Concentrates of serum proteins obtained in the process of ultrafiltration can be used not only for the replacement of dry milk, but also in confectionery, mayonnaise, ice cream, baby food and functional foods, including protein mixes for sports nutrition, while producing sour milk and cheese products. The influence of protein supplements on the process of manufacturing process and influence on rheological properties during storage of sourmilk product is analyzed. According to the conducted studies, the expediency of the introduction of protein concentrates.

Джем суничний-найбільш популярний та цінний продукт переробки з ягід суниці, технологія виробництва якого передбачає використання пектинового розчину задля формування необхідної драглеподібної консистенції, що, в свою чергу, супроводжується збільшенням виробничих витрат і утрудненням процесу виробництва. Для вирішення проблеми запропоновано технологію виробництва джему суничного із ягід суниці садової, із заміною розчину пектину на пюре яблучне в кількості

The formulations of sour-milk products made by the thermostat method with the use of protein concentrates are developed. The classic technology of thermosetting is used as a basis, with preliminary preparation of mixtures based on normalized milk, milk protein concentrate (KMBS-65) and serum protein ultra filtration concentrate (KSB-UV-65), followed by pasteurization and suction. Concentrates used in dry form. Milk protein promotes nutrition of tissues not short-lived, but in the long-term, which is very important for intense physical activity, and high intellectual activity. Whey protein is rapidly absorbed and the nutrients that it carries with them, in short time, enter the tissues of the body, including muscle. This allows you to compensate for energy costs in a short time and improve the processes of exchange designed to normalize the work of organs and systems. Protein concentrates are used to improve the density of the bunch and reduce the degree of syneresis. The product is enriched with a concentrate and will act as an additional source of natural milk protein supplementation to the human body. The optimum component composition of the mixture – the sour milk product, using model milk samples and protein concentrates containing 3; 5; 7; 10% of total volume. Control sample, without protein concentrate. In the preparation of mixtures, the optimal temperature for the administration of protein concentrates was determined by a practical method. Experimental studies were carried out at the research laboratories of the National University of Food Technologies. The comparative characteristics of the physical and chemical characteristics (pH, titrated acidity, protein content) and organoleptic (appearance, color, consistency) of the indices in samples with different percentages of the introduced protein concentrates, with each other and with the control sample were performed. The changes of the indicators of the product during storage within 7 days.

No abstract