Scientific journal
Scientific Review. Technical science
ISSN 2500-0799
ПИ №ФС77-57440

DEVELOPMENT OF THE FERMENED YOGHURT MILK BASE BIOTECHNOLOGY WITH THE APPLICATION OF PRODUCTS OF DEEP GRAIN PROCESSING

Alekseeva Т.V. 1 Rodionova N.S. 1 Batischeva L.V. 1 Zyablov М.М. 1 Mageramova Z.М. 1
1 FSBEI HPE Voronezh State University of Engineering Technologies
Biotechnology of the fermented yoghurt milk base with the application of the wheat germ cake was developed. The wheat germs cake has valuable chemical composition and high nutritional and biological value. The objective of the research was to ground the technological modes of fermentation of multicomponent milk-plant systems containing the wheat germ cake (WGC) by means of different kinds of microorganisms for the purpose of their further use in food technology. It was found that the increase of the WGC content results in the intensive increase of the titrated acidity of the combined milk base, acquiring the required parameters from the WGC concentration of 5%. More than 5% WGC introduction has no significant influence on the ripening parameters. For the preparation of the combined milk base with the WGC dry milk was added in the normalized milk with the fat content of 2,5. Further the WGC with the concentration of 5% was introduced, hydrated on milk at the ratio of 1:2. The milk base was pasteurized at the temperature of 92±2°C and the holding period of 30 minutes. The milk base was cooled to the ripening temperature of 38±2°C and the starter was inoculated. Ripening was carried out for 5,5-6,0 hours to reach the titrated acidity of 120-135°T. In the ripened samples resulted the smell, the flavour and the texture were analyzed. All the tested samples had uniform structure without foreign inclusions and cream colour, due to the WGC introduction. The flavour of the samples was pure, sour-milk with bread notes.