STUDY OF PHYSICAL AND CHEMICAL INDICATORS OF DAIRY PRODUCTS ON THE BASIS OF THE MAXIREN ENZYME AND PROBIOTIC PREPARATION «NARINE»

A. S. Anatsky, K. Yu. Rudakova, S. G. Voloshina

Abstract


The article presents the results of experimental studies of the quality indicators of milk and dairy products (rennet cheese, yogurt), prepared using the enzyme preparation «Maxiren» and the probiotic preparation «Narіne». The preparation «Maxiren 1800 granulate» has the following composition: special dairy yeast Kluyveromyces marxianus and chymosin 50%, pepsin 50% and are made from calves, lambs, goats and beef pepsin. Starter direct introduction TM GOOD FOOD «Narine» contains a complex of associated microorganisms Streptococcus salivariussub, Lactobacillus acidophilus, Lactobacillus delbrueckiisub.

The determination of the organoleptic and physicochemical indicators of the quality of milk and products based on it was carried out according to generally accepted methods. In the organoleptic evaluation of milk and lactic acid products, the color of the milk, smell, taste, texture, visible purity, the presence of impurities, mold stains and phase separation were investigated. Determination of active acidity was carried out according to GOST 26781. Determination of acidity in degrees Turner was performed according to GOST 3624. The percentage of fat, protein, skimmed milk residue (SOMO), the amount of water introduced, that is, the falsification of milk, and the density was determined using an ultrasonic milk analyzer ECOMILK-M.

It was revealed that the acidity of the lactic acid product on the basis of the «Narine» – 850T, active – 4.7. The product has a pure sour-milk taste, a dense and rather viscous consistency that does not deteriorate during storage.

It has been established that the Maxiren enzyme does not ferment protein to short peptides that cause bitterness in cheese, has optimal milk-clotting properties, stable taste indicators, ensuring maximum milk folding and product yield. The product has a pure sour milk, moderately salty taste, no foreign tastes and odors, milky white color.

Keywords


milk; probiotic; acidity; enzymes; abomasum

References


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DOI: https://doi.org/10.31319/2519-2884.34.2019.20

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Copyright (c) 2019 A. S. Anatsky, K. Yu. Rudakova, S. G. Voloshina

ISSN (print) 2519-2884

ISSN (online) 2617-8389