The aim of the study is analytical substantiation perspective trend – development specialized fermented foods. According to stable using a balanced diet for prevention and treatment gastrointestinal diseases (for which dairy products are enriched with probiotics), bioproduct has been developed, formulation includes cottage cheese, cream, starter cultures probiotic cultures, berry syrup, wheat bran. Cottage cheese prepared by fermentation mixture consisting buttermilk, bran biologically...

Semi-hard cheese possesses unique sensory and biological properties, which it an important part of healthy diets. Coagulation is the key stage semi-hard production because determines yield quality finished product. This research tested enzyme preparation Lactoferm™ in technology. The experimental mass consisted standardized milk with 2.9 % fat fraction fortified 0.3 Milmix Universal milk-protein mix. occupied 3–5 g per 100 kg dose calcium chloride was 30 control sample contained 2.5 SG 50...

Goat cottage cheese and are popular dairy protein products. This article describes biotechnological parameters for fermenting a food system from goat’s milk soy fiber as prebiotic. The research featured two types of starter cultures: 1) Yolactis (Cottage-Cheese) + BB12; 2) Tvorog (Zelyonye Linii) BB12. experimental data were analyzed using Table-Curve 3d, MathCAD-Pro, Excel. resulting mathematical models demonstrated single-phase two-factor dependencies, which proved that was the most...

Relevance . The article provides a detailed analysis of scientific research related to the development technology for creamy dessert bioproduct healthy nutrition based on dairy and vegetable raw materials. Methods A biologically active component in form berry syrups, which are valuable source vitamins, minerals, dietary fibers, organic acids, phenolic compounds other substances capable having healing effect human body, has been scientifically substantiated developed as components enriching...

Wild plant raw materials are widely distributed, stand out with a high yield and easily cultivated throughout the Siberian Region of Russia; they valuable source vitamins, minerals, dietary fiber, organic acids, phenolic compounds other substances that can have healing effect on human body. Currently, wide range dairy products using local wild is not sufficiently represented shelves most Russian stores, which leads to conclusion it necessary create innovative biotechnologies for healthy...

The objective is to conduct a substantiated screening of functional ingredients: probiotic cultures, biopolymers and dietary fibers immobilized in gel for fermented specialized milk products.Based on the studies, it was found that addition Citri-Fi fiber product dosage 1.5% allows you change quantitative ratio water holding forms product, while increasing viability beneficial microbiota.The use cultures mixture consisting gelatin pectin, as well antioxidant Astaxanthin ingredients increase...

The aim of the work is to scientifically justify formulation a probiotic food product for sports nutrition using functional ingredient. As ingredient, association probiotics (Lactobacillus and bifidobacteria) immobilized in gel biopolymers was studied. main raw material used cow's fat-free milk; as components that regulated protein-carbohydrate composition multicomponent product, whey protein isolate, natural honey maltodextrin were chosen. A complex containing defibrated blood an extract...

Introduction. Contemporary food industry strives to increase the production volume of high-quality and biologically complete protein products. The Foodnet market also raised demand for functional foods in Russia. research objective was develop a new curd product fortified with probiotic microflora.
 Study objects methods. study featured cow’s milk, skimmed cream, whey concentrate Milkiland-WPC 80, pollen, glutamine, starter cultures DVS Danisco Probat 576 Howaru Bifido ARO-1, buckwheat...

The article presents a scientific substantiation of the relevance direction research on development biotechnology paste-like curd product enriched with functional ingredients. results studies fermentation dairy food systems various types milk-protein concentrates are presented.

The purpose of this study is to the effect Milkmix Universal milk protein concentrate, produced in St. Petersburg, Russia, on technological parameters raw milk, improve technology cheese with a high temperature second heating, and develop main its production

The biotechnological aspects of fermentation an effective food system enriched with milk protein for its use as a dairy base cottage cheese product are investigated. formulation and technological parameters production have been developed, the nutritional, biological energy value new studied. scientific tasks their solution formulated using ultrafiltration technologies, fortification milk-protein concentrate, vitamin-mineral complex functional ingredients in form probiotic cultures prebiotic...

The State Strategy for Improving Food Quality through 2030 promotes the principles of healthy diet. Cheese is a high-value dairy product with wide variety beneficial biological activities. Its unique diversity makes it inherent part many eating patterns. Expanding range cheeses an urgent task that domestic food industry has to tackle in order meet goals set by Strategy, i. e., improving quality and safety. research involved raw milk (State Standard GOST 52054-2003), milk-and-protein mix...

The research featured milk-protein goat curd fortified with functional ingredients and a vitamin-mineral complex. study was joint project by the Pavlodar State University (Pavlodar, Republic of Kazakhstan) Department Food Biotechnology Omsk Agrarian (Omsk, Russia). It Saanen goats from specialized breeding farms. physical, chemical, microbiological variables were reviewed for compliance Standard GOST 32940-2014: Goat’s milk. Specifications (January 1, 2016). experimental tests involved...

The article presents the results of an estimation defectiveness level sour-milk production (on example kefir), developed on one dairy factories region. To assess defect, statistical methods control are used - a checklist for registration defective products, p-chart and Ishikava diagram. initial data were obtained at stage quality finished product entered in form sheet defects. most common defect is established leakage package, which can be assessed visually, not with help measuring...

Abstract The paper presents the analysis of modern domestic and foreign scientific technical literature that addresses organization healthy nutrition for athletes. results obtained allow us to conclude most studies experiments have been performed in accordance with target activities athletes a particular sport different physical loads specific diseases reduce effectiveness their training cycle. Relevance significance development biotechnology specialized food products professionals, as well...