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M.Musulmanova. M.Batkibekova. K.Urazbaeva. DA!RYPRODUCTS WITH ADDED FUNCTIONAL PROPERTIES

Fig. 1. The increasing dynamics of titratable acidity during fermentation of milk

(fortified maize) by yoghurt starter.

ConventionaI signs: ♦- control sample (without additive);

- ratio maize : milk 1:5: A - ratio maize : milk 1:3.75: ■ - ratio maize : milk 1:3.

Reduced titratable acidity in comparison with control sample (without additive) is noted along a whole length of fermentation process and difference is reached at the 24°T and in the 3-d hour of observation. Investigated products have finał titratable acidity significantly lower (by 7-17°T) than sour milk without additives, indicating better dietetic properties.

The addition of whole-meal maize has a smali influence on the character of pH change during fermentation of milk by lactobacillus (figurę 2). Possible the components of maize have a buffer influence to the system.

		1
				■ H	■
	1

0    1    2    3    4    5

Fig. 2. The decreasing dynamics of actual acidity during fermentation of milk

(fortified maize) by yoghurt starter.

39

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