[Functional sour - milk products Biostyle]
2008
Furyk, N.N. | Zhabanos, N.K. | Bahdanava, L.L. | Safronenko, L.V. | Dudko, N.V. | Kononovich, K.M., National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs. Institute for Meat and Dairy Industry
The know-how of sour - milk products Biostyle with the use of polyspecific bacterial concentrates Lactococcus ssp. and/or Streptococcus thermophilus and monospecific bacterial concentrates Lactobacillus ssp., Propionibacterium ssp. and Bifidobacterium ssp. is developed. The ratio of all kinds of cultures in the structure of starters microflora used for receiving sour - milk products is selected. Optimum parameters of fermentation of products are determined. Dynamics of change in the quantitative structure of probiotic microorganisms in sour - milk products Biostyle after their manufacture and in 10 days of storage of a product is investigated at a temperature of + 4°С. Also indicators of safety of products Biostyle have been investigated. It is established, that indicators of safety of products corresponded to the requirements shown to quality and safety of foodstuff: bacteria of group of an intestinal stick and mold fungi were absent. Thanks to the high content of probiotic microorganisms sour-milk products Biostyle can be used not only as food, but also in the treatment and preventive purposes for normalisation of microflora of the gastroenteric tract
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