IMPROVEMENT OF TECHNOLOGY OF “BIOLACT” FERMENTED MILK DRINK FOR BABY FOODS
DOI:
https://doi.org/10.15673/2073-8684.28/2014.29609Keywords:
baby food, technology, fermented milk drink, adaptation, bifidobacterium, lactobacillus, bifidogenic factor, probiotic and hypo-allergenic propertiesAbstract
This paper presents an analysis of the market for baby food products in Ukraine; it shows the prospects of development and improvement of technologies for probiotic dairy products for baby foods, including “Biolact” milk drinks; is analyses the process flow sheet of "Biolact" drink production, and the ways of its improvement using the direct introduction of combined cultures from bacterial concentrates, acidophilus bacteria and milk adapted mixed cultures of bifidobacteria, bifidogenic factors, prebiotics, proteolytic enzymes, polyunsaturated fatty acid complexes, vitamins and minerals; it contains the advanced process flow diagram for the production of "Biolact" fermented milk drink for baby foods, partially adapted to breast milk, with extended shelf life, enhanced probiotic and hypoallergenic properties; this paper presents a description of the improved technology, the results of industrial testing; it describes the prospects for further research and manufacturing application of the advanced product technology.
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