STUDY OF LACTASE ACTIVITY OF STARTER CULTURES IN MILK MIXTURES BASED ON SECONDARY MILK RAW MATERIALS
DOI:
https://doi.org/10.31073/foodresources2023-20-12Keywords:
β-galactosidase activity, fermentation cultures, buttermilk, retentate, skimmed milk, lactose, galactose, level of lactose utilizationAbstract
Subject. Fermented milk products are rich in nutrients and biologically active substances that increase their biological value and provide specific, probiotic properties. The main role in ensuring these properties belongs to the microorganisms of a starter. Due to bacterial enzymes, lactose is broken down, which reduces the manifestations of intolerance to dairy products in lactose-intolerant people. In addition to different types of milk, other dairy raw materials are used for the production of fermented milk drinks, including milk processing products such as whey, buttermilk, and their mixtures. To ensure the proper level of lactose utilization in various types of dairy raw materials, it is advisable to use fermentation cultures with high β-galactosidase activity thus ensuring the stability of the proper course of fermentation. Purpose. Is to study the lactose-fermenting activity of starter in a dairy environment based on secondary dairy raw materials, to check their effectiveness for further use in the technologies of low-lactose fermented dairy products. ethods. Methods. The main physical and chemical parameters of buttermilk and mixtures of buttermilk-retentate, buttermilk-skimmed milk were determined according to generally accepted standardized research methods. Carbohydrate composition was determined by the chromatographic method using a highly efficient liquid chromatograph LC-20 ("Shimadzu") with a refractometric detector, column HC-75-Ca++ (250×4.7 mm). Results. The level of utilization of lactose by leavening preparations directly applied. All experimental samples of leavening preparations provided hydrolysis of lactose at a level not lower than 20% of the initial content. The highest level of lactose utilization was recorded when using a starter preparation for yogurt, the lowest – with a starter preparation for kefir. A sufficiently high content of galactose accumulation in the fermentation medium was noted. Scope of results. The obtained results will be used in the future in the development of technology for the production of low-lactose fermented milk products based on secondary dairy raw materials.
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