8589356442

M.Musulmanova. M.Batkibekova. K.Urazbaeva. DAIRYPRODUCTS WITH ADDED FUNCTIONAL PROPERT/ES

RESULTS AND DISCUSSION

It was developed the combined    State standards of the Kyrgyzstan. Physical

fermented products based on milk and whole    Chemical characteristics of starters are shown in

grained cereals: maize, barley, wheat, and their    the table 1.

mixture. Quality of milk should meet to the

Table 1. Physicochemical characteristics of starters

Starters	Characteristics
	Fat, %	Titratable acidity, °T	Starter microflora
Yoghurt starter	0,05	91,0	S.thermophilus, L.delbrueckiisspbulgaricus
Kefir starter	0,05	95,0	Homo- and hetero- fermentative lacto-bacillus and lactobacillus, yeast, acetic acid bacterium

Qualitative characteristics of cereals are shown in the table 2.

Table 2. Physicochemical characteristics of cereals

Cereals	Characteristics
	Fat, %	Moisture, %	Ash, %
Maize	6,96	6,0	1,66	8,95
EESlHi	5,94	6,9	1,29	10,50
Wheat	3,08	5,2	2,01	9,10

For optimization the composition of new products a mathematical modcling were applied. The program task was an optimization of quantity of the main nutritive substances: protein, fat and carbohydrate entering to the human organism with new milk-cereal compositions. There were determined the optimal relation of milk: cereal, in 5:1. For checking of it were considered a several mixture ratios of milk: cereals, equal for 15:1, 7,5:1, 5:1, 3,75:1, 3:1, and 2:1.

Organoleptic evaluation of experimental products show that in the case of adding 1 parts of cereal to 3-5 parts of milk it is possible to obtain a composition with delicate homogeneous consistency typical for yoghurts and pleasant lactic-acid flavor with a specific cereal taste.

The main biochemical processes present during the production of cultured milk products are lactic acid and, in some cases, alcoholic fermentation of lactose. Acid coagulation of casein resulted in forming consistency, taste and flavor of products.

For the purpose of an estimation of influence of vegetative components to the biochemical and structurally-mechanical processes during milk fermentation lactobacillus there were investigated dynamics acid forming in the presence of grain in comparison with the same processes occurring in milk without additives.

Active (pH) and titratablc (AJ acidity -parameters were fixed each hour. Both parameters are indices of quality of fermented dairy products and factors of control of production process.

Based on the information about the changing of active and titratable acidity during fermentation of milk by different starters were calculated so called souring intensity (I_s) and souring coefficient (5)    [4] which can

characterize acid-forming capacity of lactobacillus.

Souring intensity is the reducing value of acidity for unit per hour:

I_s = A_c2-A_c1, or I_s = pH₂-pH,

where:

Ad - titratable acidity at the beginning of an hour, °T,

Aę₂ - titratable acidity at the end of an hour, °T,

pHj - active acidity at the beginning of an

hour,

pFl₂ - active acidity at the end of an hour.

Souring coefficient (5) is the souring intensity expressed as increasing of acidity at the observation moment:

5 = A A_c2/A Ad

where:

A Ac₂ - difference between initial acidity and acidity at the end of observation period, °T,

A Ad- difference between initial acidity and acidity at the start of observation period, °T.

Obtained data shows that whole-meal maize has an appreciable effect upon the behavior of lactic acid fermentation in milk (figurę 1).

Journal oflndustrial Technology and Engineering, 2012, 2(3): 37 - 41