RU2484631C1 - Cultured milk product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages formulation of a milk mixture of defatted milk and a cheese whey concentrate produced by way of ultrafiltration at a ratio of 1:1-2:1, pasteurisation, cooling, introduction of a combined starter containing acidophilous bacteria, a kefir fungi starter and propionic acid bacteria at a ratio of 0.5:2:2.5 respectively. The milk mixture is ripened at a temperature of 30-32°C during 6-8 hours till formation of a clot with acid content equal to 70-85°T.

EFFECT: invention allows to enforce probiotic properties and enhance biological value of the product.

2 tbl, 3 ex

Description

The invention relates to the dairy industry and can be used in the production of dairy products with functional properties.

One of the current trends in the dairy industry is the expansion of the range of functional dairy products with high biological value. The technology of many functional products provides for their enrichment with useful probiotic microflora, which helps to strengthen the protective functions of the human body and reduces the risk of exposure to harmful substances, the representative of which is acidophilus bacillus.

Sour-milk products are known that are characterized by probiotic properties, such as acidophilus milk, acidophilus, acidophilus curdled milk, acidolact and others [1], which are produced using a pure culture of acidophilus bacillus or its various combinations with lactic and other types of bacteria. Methods for the production of these products include the acceptance and preparation of milk raw materials, preparation of the milk mixture, its pasteurization, cooling to the fermentation temperature, fermentation, fermentation, cooling, bottling, packaging of the product, its further cooling and storage.

To increase the nutritional and biological value of products, as well as to give them more pronounced probiotic properties, will allow the additional inclusion of propionic acid bacteria in the starter microflora. Propionic acid bacteria, like acidophilus bacillus, belong to representatives of normal intestinal microflora, have the ability to synthesize B vitamins, including vitamin B ₁₂ , exhibit antagonistic properties against opportunistic and pathogenic microorganisms, are capable of destroying toxic metabolites, and are also characterized by sufficiently high resistance to antibiotics [2]. Moreover, the joint use of probiotic cultures with diverse biological activity, which have differences in the mechanism of antagonistic action on harmful intestinal microflora, is more effective due to the complementary positive effect on the composition of the intestinal microflora, the immune status of the human body.

The known technology of the liquid fermented milk product “Tonus” containing propionic acid bacteria, lactococci and acetic acid bacteria, the fermented milk product “Healing”, which contains propionic acid bacteria, and others [3, 4, 5].

The use of kefir fungi microflora, which is a naturally occurring symbiosis of lactic microorganisms, yeast and acetic acid bacteria, as part of combined starter cultures for fermented milk products, helps to increase nutritional value and improve the organoleptic characteristics of the product due to the accumulation of various products of lactic acid and alcoholic fermentation (diacetyl, fatty acid, years acids, ethyl alcohol, carbon dioxide, etc.).

It is promising to use for the production of products with the functional properties of whey containing more than two hundred biologically active substances, including almost all water-soluble and finely dispersed components of milk not precipitated as a result of rennet or acid coagulation (lactose, whey proteins, mineral salts, milk fat, vitamins and organic acids, enzymes) [6]. The composition of whey characterizes its high nutritional and biological value.

The closest in technical essence to the invention is a method for producing a fermented milk product, which involves preparing a milk mixture from skim milk and curd whey (5: 1 ratio), pasteurizing the mixture, cooling, introducing a starter containing acidophilus bacillus, kefir fungal starter and Lactococcus cremoris in the ratio 1: 4.5: 4.5, fermentation of the mixture at a temperature of 20-22 ° C (A. s 1813394) [7].

The disadvantage of this method is the use in the composition of the starter as a representative of the normal intestinal microflora only acidophilus bacillus, as well as the inclusion in the milk mixture to obtain a product of curd whey having high acidity, limiting the proportion of curd whey in the composition of the milk mixture, which reduces the probiotic properties of the product and biological value.

The aim of the invention is to enhance the probiotic properties and increase the biological value of the product.

This goal is achieved by directional regulation of the composition of starter microflora and the properties of the feedstock. The essence of the invention lies in the complex use of microflora in the starter culture of acidophilus bacillus, kefir starter and propionic acid bacteria, and in the composition of the milk mixture for the product is skim milk and cheese whey concentrate (UV concentrate) with a mass fraction of solids of 9-10% obtained by the method ultrafiltration, which allows to concentrate proteins in the native undenatured state [8].

The proposed method for the production of the product involves the preparation of a milk mixture of skim milk and UV concentrate of cheese whey in a ratio of 1: 1-2: 1, pasteurization of the mixture at a temperature of 85 ° C for 5 minutes, cooling to a temperature of 30-32 ° C, applying 5 % combination starter containing acidophilus bacillus, kefir fungal starter and propionic acid bacteria in a ratio of: 0.5: 2: 2.5, respectively, fermenting the mixture at a temperature of 30-32 ° C for 6-8 hours until a clot with an acidity of 70- 85 ° T.

Strengthening the probiotic properties of the product is achieved by the fact that the fermentation of the milk mixture is proposed to be carried out with a combination of starter cultures containing acidophilus bacillus, kefir fungal yeast and propionic acid bacteria (Propionibacterium freudenrechii according to TU 9229-102-04610209-2002 or Propionibacterium freudenrechii subsp. The selected ratio of cultures in the composition of the starter culture, the proposed fermentation mode allow to obtain in the finished product the content of viable cells of acidophilus bacillus equal to (230-380) million CFU / cm ³ , propionic acid bacteria (127-263) million CFU / cm ³ (table. 1), which confirms the probiotic properties of the product. At the same time, the necessary rate of acid formation in the process of souring is provided, which prevents the development of extraneous microflora in production conditions (Table 2), and good organoleptic characteristics of the product.

Increasing the biological value of the product is achieved by incorporating in the milk mixture, in addition to skim milk, a whey concentrate obtained by ultrafiltration and having the following composition: mass fraction of solids - 9-10%, protein nitrogenous substances - 2.5-2.9%, lactose - 4.5-4.6%, ash - 0.65-0.68%.

Cheese whey and its UV concentrate have an acidity 3-4 times lower than curd whey, which allows you to increase the proportion of whey in the milk mixture compared with the analogue from 16.7% to 33-50% and pasteurize the mixture without visible coagulation of proteins. In this case, the UV concentrate of cheese whey is characterized by a higher content of full-fledged whey proteins and amino acids, in particular, such essential amino acids as lysine, isoleucine, threonine, and, accordingly, a higher biological value [8, 9, 10]. In this regard, the use in the composition of the milk mixture for the product of UV concentrate of cheese whey instead of curd whey in comparison with the analogue helps to increase the biological value of the product.

The selected optimal ratio between skim milk and UV concentrate of cheese whey in the composition of the milk mixture, equal to 1: 1-2: 1, provides not only an increase in the content of whey proteins in the product, but also the active development of the entire starter microflora, improving the structural and mechanical properties of the clot and product consistency.

The implementation of the proposed method for producing a dairy product is illustrated by the following examples.

Example 1. To obtain 1000 kg of dairy product, a mixture of 475 kg of skim milk and 475 kg of UV concentrate of cheese whey (mass fraction of solids 10%). The mixture is pasteurized at a temperature of 85 ° C for 5 min, cooled to a temperature of 30 ° C, and 50 kg of starter culture consisting of acidophilic bacillus, kefir fungal starter and propionic acid bacteria taken in a ratio of 0.5: 2: 2.5, respectively, are added. The fermented mixture is stirred and fermented at a temperature of 30 ° C until a clot with an acidity of 75 ° T for 8 hours. After that, the product is cooled and sent to bottling, packaging, post-cooling to a temperature of 4-6 ° C and storage.

Example 2. To obtain 1000 kg of fermented milk product, a mixture of 633.3 kg of skim milk and 316.7 kg of UV concentrate of cheese whey (mass fraction of solids 9%). The mixture is pasteurized at a temperature of 85 ° C for 5 min, cooled to a temperature of 32 ° C and 50 kg of starter culture consisting of acidophilic bacillus, kefir fungal starter and propionic acid bacteria taken in a ratio of 0.5: 2: 2.5, respectively, are added. The fermented mixture is stirred and fermented at a temperature of 32 ° C until a clot with an acidity of 80 ° T for 7.5 hours. After that, the product is cooled and sent to bottling, packaging, post-cooling to a temperature of 4-6 ° C and storage.

Example 3. To obtain 1000 kg of fermented milk product, a mixture of 475 kg of skim milk and 475 kg of UV concentrate of cheese whey (mass fraction of solids 9.5%) is made up. The mixture is pasteurized at a temperature of 85 ° C for 5 minutes, cooled to a temperature of 31 ° C and 50 kg of starter culture, consisting of acidophilic bacillus, kefir fungal starter and propionic acid bacteria taken in a ratio of 0.5: 2: 2.5, respectively, are added. The fermented mixture is stirred and fermented to form a clot with an acidity of 85 ° T for 6 hours. After that, the product is cooled and sent to bottling, packaging, post-cooling to a temperature of 4-6 ° C and storage.

The content of probiotic microflora in the product in accordance with examples of the implementation of the proposed method are given in table 1. The content of viable cells of the characteristic representatives of probiotic microflora in the product corresponds to the prophylactic dose recommended by the Institute of Nutrition RAMS and indicates the pronounced probiotic properties of the product. Additional enrichment of the product, along with the acidophilic bacillus with propionic acid bacteria, in comparison with the analogue that does not involve the use of propionic acid bacteria, will enhance the probiotic properties of the product and increase its biological value.

Table 1 The content of probiotic microflora in the finished product Probiotic microflora The content of viable cells in the product, million CFU / cm ³ Example 1 Example 2 Example 3 Acidophilus bacillus 230 ± 25 262 ± 30 380 ± 18 Propionic Acid Bacteria 127 ± 23 142 ± 22 263 ± 30

Sanitary and hygienic indicators of the product (Table 2) comply with the requirements of the Technical Regulations for milk and dairy products (No. 88-FZ). The finished product is characterized by a pleasant sour-milk taste, a delicate, uniform consistency.

table 2 Sanitary Product Performance Name of indicator Product metric value Example 1 Example 2 Example 3 The number of BGKP (coliforms), absent in g product 0.1 0.1 0.1 Pathogens including salmonella in 25 g of product no no no S.aureus in 0.1 g of product no no no Mushrooms, CFU / g 6 5 5

Information sources

1. Khramtsov A.G., Vasilisin S.V. Handbook of a dairy production technologist. Technology and recipes. T.5 Products from skim milk, buttermilk and whey. - St. Petersburg .: GIORD, 2004 .-- 576 p.

2. Vorobyova L.I. Propionic acid bacteria. - M .: publishing house of Moscow State University, 1995 .-- 288 p.

3. TU 10-02-02-789-82-92. Fermented milk product “Tonus”.

4. Khamagaev I.S., Kachanina L.M. Sour-milk drink "Healing". - Dairy industry, 2005. - P.66-68.

5. RU 2440768 C1 Method for the production of the Healing Milk product enriched with selenium / Khamagaeva IS, Kuznetsova OS // Publ. 01/27/2012. Bull. Number 3.

6. Khramtsov A.G. Milk serum. - 2nd ed., Revised. and add. - M.: Agropromizdat, 1990 .-- 240 p.

7. A.S. 1 813 394 A1. A method of producing a fermented milk product / Khamnaeva N.I., Bagazeyeva E.M. // Publ. 05/07/93. Bull. Number 17.

8. Fetisov EA, Chagarovsky A.P. Membrane and molecular sieve methods of milk processing. - M .: Agropromizdat, 1991 .-- 267 p.

9. Kravchenko E.F., Sviridenko Yu.Ya., Plisov N.V. The composition and some functional properties of milk proteins. - Dairy industry, 2005. - No. 11. - S. 42-44.

10. Gavrilov G.B., Gavrilov B.G. Patterns of membrane concentration of whey proteins. - ISSN 2074-9414. Technique and technology of food production, 2009. - No. 1. - S.26-28.

Claims (1)

A method of producing a fermented milk product, which involves pasteurization of skim milk, cooling, introducing acidophilic bacillus yeast, kefir fungal yeast, fermenting until clot formation and cooling, characterized in that before pasteurization skim milk is mixed with ultrafiltration cheese whey concentrate in the ratio 1: 1-2: 1, and propionic acid bacteria are additionally introduced into the yeast, while cultivation with acidophilus bacillus, fungal yeast and propio new-acid bacteria are respectively in the ratio of 0.5: 2: 2.5 at a temperature of 30-32 ° C.