EFFECT OF FERMENTATION CONDITIONS UPON PROPERTIES OF A MILK-CONTAINING PRODUCT WITH A COMBINED FAT PHASE COMPOSITION

Abstract

Subject. Today it is necessary to create competitive dairy products of high quality. Such products can be fermented milk -containing products with a combined composition of raw materials with a partial replacement of milk fat with vegetable fats. Goal. Justification of the choice of a starter preparation for obtaining a fermented milk-containing product of the type of sour cream based on studies of the influence of fermentation conditions on its physical, chemical and sensorial properties. Methods. Ensuring the stability of the quality characteristics of the product made from cream-vegetable mixtures. The ratio of replacing milk fat with vegetable fat was 75:25. The mass fraction of total fat was 15%. The mixtures were fermented with the starter preparations of direct inoculation. The following starter preparations were used for research: "Iprovit-Active" based on Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris; "Iprovit-SSK" – Lactococcus lactis ssp. lactis; Lactococcus lactis ssp. cremoris; Lactococcus lactis ssp. diacetylactis; Streptococcus salivarius ssp. thermophilus; "Iprovit-SI1" – Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus. The rheological parameters of the product were determined using the Rheotest-2 device. Results. The use of starter preparations of direct inoculation "Iprovit-SSK" and "Iprovit-CI1" for fermenting the milk fat mixture allows obtaining a ready-made product with a pure and distinctive sour milk taste and moderate viscosity. The proper quality of the fermented product was ensured by the combination of starter preparations "Iprovit-Active" and "Iprovit-CI1". For fermentation of the milk fat mixture with the combination of starter preparations "Iprovit-CI1" and "Iprovit-Active" the optimal temperature was (32±1)°С. Fermented milk fat product had proper sensorial parameters with titrated acidity no higher than 72°T and moderate viscosity (73.6 Pa·s). Scope of results. Reasonable expediency of using the starter preparations of direct inoculation "Iprovit" to obtain a fermented milk-containing product, the fat phase of which is represented by a mixture of milk and vegetable fats. The determined optimal modes of fermentation will allow obtaining a fermented milk fat product of stable quality.