Development of technology for the fermented milk products for baby food

Abstract

Replenishment of macro- and micronutrients in case of their deficiency in the children is the leading task of modern dietetics and a fundamental factor in the children’s healthy development. The development of new types of food products can solve this task. This article presents the development of technology for production of fermented milk product for children nutrition. The option of introducing spirulina algae into a fermented milk product was experimentally investigated. On the basis of physical and chemical, rheological and organoleptic characteristics it was defined that the introduction of 2% of spirulina allows obtaining a product with acceptable physical, chemical and rheological characteristics. The organoleptic profile was corrected by adding fruit filler in volume of 20 % from the raw material mass. The conducted research made it possible to develop a fermented milk product for child nutrition, which can satisfy 10–16 % of the daily demand for nutritional elements, and which features high consumer-oriented characteristics.

Physical-chemical parameters of milk of Holstein cows, depending on the origin

“…Its distribution in almost all regions of the country is explained by the long-term use of the global gene pool of Holstein breeding bulls in improving the breeding stock of dairy and combined breeds bred in the country to increase the productive and technological qualities of animals. The value of milk as a food product obtained from these animals is determined by its chemical composition and the individual components that it contains, and as a raw material for processing into dairy products by the properties of individual components and complexes of all substances included in it [5][6][7][8][9]. Their variability is influenced by a large number of factors, including genetic ones.…”