Engineering management of starter cultures in study of temperature of fermentation of sour-milk drink with apiproducts

Abstract

The article considers the solution of problematic issues of engineering management of poly fermentation in the study of fermentation temperature of sour-milk drink with apiproducts. In the development of fermented dairy products, the components that are part of them, changes in their composition, and properties in the interconnection are considered as a technological system. The authors took into account that food technologies based on the use of the pure culture of one microorganism are limited by the capabilities of its fermentation system systems, the ultimate goal may not be achieved even by changing the conditions and parameters of cultivation. To successfully carry out fermentation processes in the technological system, a combination of cultures, associations of microorganisms with a wide range of fermentation products in contrast to one culture is promising to use. All experimental samples on a set of indicators prevailed control ones. The leader was a sample fermented with yeast with an equal ratio of cultures at a temperature of 38 – 40 °C. The authors found that the set of indicators of finished products for the production of sour-milk drinks with a complex of apiproducts, it is necessary to choose a three-strain poly fermentation product with a congruent ratio of cultures and set optimal fermentation regimes 39 ±1ºC for 5.0 ±0.3 hours.

Quality of bull beef of the Ukrainian black and white dairy breed in dependence on the development of subcutaneous adipose tissue

“…It is related to consumers' perception of meat and includes its physical (collagen tenderness and maturity) and chemical (moisture content, fatty acid composition, and antioxidant capacity) characteristics [31]. An increased level of marbling positively affects beef's tenderness, juiciness, aroma, and overall taste evaluation [5] when there are no off-flavours [32]. Between the evaluations of tenderness, juiciness, and taste of meat and fat content in the middle of the muscles, the curvilinear relationships are leveled at its value of 15-17% [33].…”

Scientific and methodological aspects of solid biofuel production processes in compliance with labor protection and environmental safety measures

“…In recent years, a lot of wood waste has accumulated in woodlands because they are not used in most cases. The problem of wood waste disposal is one of the most urgent problems in our country as currently about half of the tree biomass is lost under existing processing methods (Rogoskii et al 2020). This indicates that there is a low technological level of carpentry processes.…”

Study of indicators of quality and safety of sour cream with vegetable oils

“…The same amount of product was weighed into two glass tubes with a capacity of 10 cm 3 , closed with stoppers and centrifuged for 10 min at a speed of 1000 min -1 . The layer of whey, that settled on top of the sample, was determined on a scale in cm 3 . Water activity was determined using the water activity analyser Walcom WA-60A, in the measurement range of 0-1 Aw (0-100% rh).…”

“…Currently, the technologies of milk-containing products are rapidly developing, especially those in the recipe compositions in which fats of non-dairy origin replace milk fat, usually by oils and substitutes for milk fat [1], [2]. This tendency is relevant due to the issue of resource conservation in the milk processing industry, which arose against the background of a reduction in the volume of cow milk as a raw material [3]. Considering the economic crisis of recent years, such an extremely expedient technological solution allows, first of all, to reduce the cost of finished products and, as a result, the retail price to meet the needs of consumers of all social categories [4].…”