8589356433

Z.Konarbayeva. A.Saparbekoia. LMamayew. SELECTION OFSTARTER CULTURES FOR THE MILK-GRAIN PRODUCTION

to realize the ultrafiltration process is 0.1-1 MPa (1-10 atm).

The composition of initial and end products of ultrafiltration installations at whey processing is the following one:

-    initial product: protein - 0.6-0.8 %_y fat -0.05-0.06 %, lactose - 4.5-5.1 %, ash - 0.5-0.6 %_y dry substances - 4.2-7.0 %\

-    end products:

-    whey protein concentrate: protein - 11-15 %_y fat - 2.5 %, lactose - 1.2 %, ash - 0.15 %, dry substances-11.5-19 %\

-    permeate: protein - <0.1 %, fat - <0.1 %_y lactose - 4.0-4.5 %, ash - 0.6-0.7 %, dry substances- 3.8-5.3 %,pH= 5.0-5.8.

At study of whey proteins influence on the life activity of lactic acid microorganisms the positive influence of introduced raw materiał on the quantitative composition of the researched cultures (Fig. 4) was found.

■1    5    6    7    8    9

Dli! aCion Ofllif fetvnMilafloii.il

3 ⁰oaeimniofc«l w1ic*f S°oaeiiiiinafed ulica!

•5°o ąciiiiinafcd wheat -10°© ttcmunalcd ulica!

Fig. 4. Dynamics of growth of lactic acid bacteria at introduction of various doses of whey proteins

Analysis of conducted experiments allows making a conclusion about the stimulating impact of introduced whey proteins, as sources :f easily assimilable nitrogenous nutrition. Lactic acid bacteria are not able to synthesize me organie forms of nitrogen and that is why Deed their presence in the media for their zjowth; only some of the lactic acid bacteria use minerał compounds of nitrogen for synthesis : f a number of organie compounds.

For the satisfactory growth of lactic acid racteria a whole sequence of amino acids is necessary: arginine, cysteinę, glutamic acid, leucine, phenylalanine, tryptophan, tyrosine, valine. The presence of enumerated amino acids in an optimum amount in milk whey provides a considerable growth of lactic acid microflora.

According to the conducted experiment results of preparing combined sour milk product on the basis of germinated wheat a formulation has been developed, it is presented in Table 4.

labie 4. Formulation of the combined sour-milk product on the basis of germinated wheat with use of

probiotics.

Component	Ouantity, % (mass number)
Fat-free milk	80-82
Germinated wheat	3-5.5
Concentrate of whey proteins	3-5
Gelatin	1.95-2.9
Sugar	5-7
Flavoring matter	0.05-0.1
Bacterial starter	2-2.5

CONCLUSION

Performed research on determination of Bnmicrobial activity of lactic acid bacteria at :r?wth in various media allowed finding out the . idual peculiarities of every culture that

seems to be necessary for further recommendation of use in polystrain starter for manufacture of products of treatment-preventive purpose. On the basis of complex research for

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Journal of Industrial Technology and Engineering, 2012, 2(3): 29 -36