GROUNDING OF STARTER COMPOSITION FORMULA FOR FUNC-TIONAL YOGHURT PRODUCTION
DOI:
https://doi.org/10.15673/2073-8684.31/2015.44259Keywords:
functional food product, yoghurt, starter composition, bifidus bacteria, lactobacilli, bifidogenic factor, probiotic and technological characteristicsAbstract
Basing on the analysis of the Ukrainian functional food market, the article shows development prospects for new kinds of yoghurt with enhanced functional qualities using starter compositions of lactobacilli and bifidus bacteria consortium in the formula. It grounds the choice of lactobacilli bacterial concentrates («GoodFood») and probiotic cultures B. longum and E. faecium («Bifiform») of direct application for starter composition development in functional yoghurts production. The article studies organoleptic, physicochemical and microbiological characteristics of curds produced from milk formula fermentation using mixture of bacterial concentrates «GoodFood» and «Bifiform». It also shows the potential of lactobacilli and bifidus bacteria combination found in the above mentioned bacterial concentrates and in starter compositions for functional yoghurts production. It also shows the necessity for enrichment of the milk formula with fructose as a bifidogenic factor.
The article grounds the starter composition formula for functional yoghurts production which has consortium of cultures Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueski subsp. bulgaricus, Lactobacillus acidophillus, Enterococcus faecium and Bifidobacterium longum of 1:1:1:1 ratio with initial concentration of all the cultures in the milk formula of 1·106 CFU/cm3. It defines organoleptic, physicochemical and microbiological characteristics of fermented curds produced by using of recommended lactobacilli and bifidus bacteria starter composition and shows that these curds may be the base for production of functional yoghurts with extended storage period.
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