Study of the influence of vitamins on the fermentation process in the production of yogurt

The development of the technology of vitaminized dairy products remains a relevant topic for research, because dairy products are included in the daily diet of both children and adults, so the use of such products can reduce the number of cases of hypovitaminosis, both seasonal and general. The purpose of the study is to investigate the effect of introduced ready-made vitaminized complexes on the fermentation process of milk mixtures during the production of yogurt. The article presents the results of studies conducted to determine the effect of vitamins A, D, E, C on the fermentation process of milk mixtures during the production of yogurt, which were added to the milk mixture in order to increase the biological value of the finished product. Fermentation is an important stage in the production of yogurt. To study the influence of added preparations of vitamins A, D, E, C on the fermentation process during the production of yogurt, 2 samples were chosen: “control” – a milk mixture for yogurt pasteurized at 90...92 °C without aging with the addition 5 % sugar. The “experimental” sample is a milk mixture for yogurt with the addition of 5 % sugar, pasteurized at 90...92 °C without aging, with the addition of vitamin preparations. Fermentation processes are influenced by the composition and dose of primary inoculation of sourdough cultures, physicochemical parameters of raw milk, additives included in the normalized mixture, as well as technological process parameters. Vitamins added to the milk mixture during the production of yogurt can affect the fermentation process of the milk mixture and the quality indicators of the finished product during storage. Thus, the task arose to investigate the effect of added preparations of vitamins A, D, E, C on the fermentation process, and to substantiate the fermentation regimes for the production of vitaminized yogurt. As a result of the conducted research, it was determined that vitamin preparations added to the milk mixture before heat treatment did not significantly affect the intensity of acid formation and gel formation. There is also no influence on the development of lactic acid microorganisms that were part of the sourdough, which is confirmed by the results of microbiological studies of the finished product. So, the fermentation parameters of milk mixtures for the production of fortified yogurt are as follows: temperature – (40 ± 2) °C, duration of fermentation – 5.5...6 hours. It has been established that the introduction of a vitaminized complex (A, D, E, C) into the yogurt recipe does not require significant changes in the technological process and equipment line. The content of viable lactic acid bacteria in the developed product is 4.0 ± 0.5 107 CFU/g, and there are no Coliforms, which meets regulatory requirements.