8589356447

M.Musutmanova, M Batkibekova, K.Urazbaeva. DAIRYPRODUCTS WITH ADDED FUNCTIONAL PROPERT1ES

Fig. 3. Dynamics of variation intensify of souring in the process of fermentation of milk

(fortified maize) by yoghurt starter.

The figurę 3 shows, that addition of maize to fermenting milk in ratio (1:3) inereases souring intensity and maximums of this value tum for lhour later in comparison with control sample. Analogous experimental testing with close results was performed with milk fortified by whole meal barley and wheat.

New dairy products were analyzed for the presence of toxic metals, pesticides, mycotoxines, E.coli, pathogenous. The results gave evidence that milk-cereal products are safely and can be recommended for everyone who strives for a healthy life.

CONCLUSION:

The addition of whole-grain cereals to milk before fermenting by lactic acid bacterialeads will inerease the dietary properties of fermented beverages. Developed products are safely and have high nutritive and biological value depending on the presence of plant components which reduce titratable acidity, enrich dairy products with plant proteins, carbohydrates, vitamins, minerals and dietary fibers.

REFERENCES:

1.    Shenderov, B.A.,    2001.

Meditsinskaya mikrobnaya ekologiya i funktsionaTnoe pitanie. T.3:    Probiotiki i

funkcionaTnoe pitanie. M.: Edition «Grant», pp: 288.

2.    C.Becker, C., D. J.Kyle, 1998. Developing Functional Foods Containing Algal Docozahexaenoic Acid. Food Technol., 7(52): 68.

3.    Radinja, J., 1996. New Opportunities with Polysaccharides: Dietary fibers. In: The Integrating Triangle, Ljubljana, Slovenia: Planprint, pp: 189.

4.    Topel, A., 1979. Chemie und Physik der MiIch.-VebFachbuchverlsg, Leipzig, pp: 623.

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