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Z.Konarbayeva. A.Saparbekova. LMamayeva. SELECTION OFSTARTER CULTURES FOR THE MILK-GRAlN PRODUCTION

process accelerates, also the viscosity of sour milk clots increases. At the moment of ciot formation in the experiment, at introducing 3 % flour from wheat, the number of bacteria is 5.6* 10⁷. in the experiment at introducing 5 % of

o

flour - 2.3^X 10 . In generał, the germinated wheat stimulates the development of lactic acid cultures at introduction of 1-10 % of it, the optimum dose of introducing the germinated wheat that provides the growth of lactic acid microflora is 3-5 %.

Fig. 3. Dynamics of lactic bacteria growth at various doses of introducing flour from germinated wheat

At introducing the germinated wheat into combined milk product the enrichment of the end product by a number of functional ingredients takes place. These ingredients are: food fibers, oligosaccharides, minerał substances, unsaturated fatty acids, a number of vitamins, actively synthesize at the germination of the ingredient, decreasing the mass share of the irreplaceable amino acids. Introduction of up to 10 % flour from germinated wheat doesn’t influence negatively on the taste qualities of milk-grain ciot, this has a positive meaning both for morę econonhc spending of milk the manufacture of which does not meet the population demands and for saturation of milk products by grain component in creating multi-hinctional products.

Generalization of the received results gives ground to consider, that germinated wheat may be used in technology of combined milk products as additional sources of biologically active substances, proteins, polysaccharides, among them structural and minerał substances.

The possibility to use grain crops in manufacture of milk products provides balance according to contents of proteins, fats and carbohydrates; increase of storage life for products; production cost and etc.

Milk raw materiał is rather expensive for the State, and its manufacture is labor-consuming, therefore it is advisable to use the products morę fully and efflciently in the processing conversion. Milk whey is a secondary raw materiał of dairy industry in manufacture of cheeses, cottage cheese and casein.

Production of whey proteins concentrate for the enrichment of milk-grain product is based on the membranę method of processing -namely ultrafiltration.

The membranę method of processing is based on such properties of cottage cheese whey (as well as other milk raw materiał) as a heterogeneous system with vividly expressive selectivity of components according to the molecular mass, size and ionic strength [14].

With regard to cottage cheese whey, the main advantages of the membranę method of separation are: possibility of directed regulation of its composition and properties at comparatively Iow energy consumption; creation on this basis of new dairy products with decreased calorific capacity and high biological value, in this case-the milk product; rational use of cottage cheese whey on the basis of low-waste and non-waste technological processes.

For the providing an ultrafiltration the semi-permeable membranes with pores (diameter from 10 nm to 100 nm) are used, they are capable to hołd back the components with molecular mass from 10⁴ and higher [15].

A membranę device with immobile membranę elements has been developed by the staff of the chairs of M. Auezov^ł South Kazakhstan State University: “Biotechnology”, “Technology of food manufactures” and “Ecology”. At ultrafiltration of cottage cheese whey the protein is hołd (concentrated), salts and lactose pass into filtrate. Proteins retain their native properties. The necessary pressure

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