ВЛИЯНИЕ АРАБИНОГАЛАКТАНА НА МИКРОБИОЛОГИЧЕСКИЕ ПОКАЗАТЕЛИ И ХРАНИМОСПОСОБНОСТЬ КИСЛОМОЛОЧНОГО ПРОДУКТА

EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS

Utochkina E. A. ^a

Reshetnic E. I. ^b

Affiliation

a Amur State Medical Academy

b Far Eastern State Agrarian University

Copyright ©Utochkina et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The paper presents results on the effect of arabinogalactan on microbiological indices and keeping ability of fermented milk products. The changes in indices of the number of viable cells of microorganisms in the product de-pending on the doses of arabinogalactan are studied. The effects of the dose of arabinogalactan on the keeping ability of fermented milk products, the change in their physical, chemical, microbiological and organoleptic characteristics have been investigated.

Keywords

Fermented milk product, arabinogalactan, nutritive supplements, prebiotic ability, antioxidant activity, keeping ability.

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