ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects

Introduction. Contemporary food industry strives to increase the production volume of high-quality and biologically complete protein products. The Foodnet market also raised the demand for functional foods in Russia. The research objective was to develop a new functional curd product fortified with probiotic microflora.
Study objects and methods. The study featured cow’s milk, skimmed milk, cream, whey protein concentrate Milkiland-WPC 80, pollen, glutamine, starter cultures DVS Danisco Probat 576 and Howaru Bifido ARO-1, buckwheat flour, and oat flour. The experiment included physicochemical, sensory, biochemical, and microbiological methods.
Results and discussion. The milk-protein base of the curd product was produced in a GEA Westfalia KDB 30 curd separator. The research involved 15 and 20% cream with two different starter cultures. In case of 15% cream, Probat 576 Howaru Bifido appeared to be 1.66 times more active than ARO-1 Howaru Bifido, in case of 20% cream the result was even higher – 1.73 times. Probat 576 also demonstrated a better active acidity, i.e. 5.5 after three hours, which was two hours faster than ARO-1. Mathematical modeling revealed the positive effect of buckwheat and oat flour on the cream fermentation process. Oat flour (5%) was the optimal prebiotic, while buckwheat flour added its color to the final product, thus spoiling its market quality.
Conclusion. The new biotechnology for a curd product fortified with probiotic cultures can expand the range of functional products for sports diet.
Milk, whey protein, enzymes, starter culture, grain, sports nutrition, prebiotic, functional ingredients
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How to quote?
Bukharev AG, Gavrilova NB, Kriger OV, Chernopolskaya NL. Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects. Food Processing: Techniques and Technology. 2021;51(4):664–673. (In Russ.). https://
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