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Опубліковано: Середа, 22 грудня 2021, 12:03
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15. MODERN DIRECTIONS OF RESEARCH OF TRADITIONAL FERMENTED MILK PRODUCTS
https://doi.org/10.31073/foodresources2021-17-15
Аlla Solomon
Pages: 145-156

Abstract
Today fermented milk products are produced in many countries. Their biotechnology remains a complex process that combines the art of ancient craft and modern scientific advances in microbiology and technology, chemistry and biochemistry. Currently, fermented milk products are considered as the basis for a healthy human diet, contributing to the preservation of health, the prevention of a number of diseases and an increase in life expectancy. The main task of fermented milk products is that they are “live products”. They contain lactic acid bacteria that inhibit the growth and development of pathogens and putrefactive microorganisms. Along with a beneficial effect on the normal intestinal microflora, fermented milk products perform the functions of providing the body with the necessary nutrients and useful biologically active products. In recent years, there has been an increasing interest in lactic acid products as an important component of functional nutrition. In turn, manufacturers of dairy products, responding to the growing market demand, strive to expand their assortment, releasing more and more types of fermented milk drinks. The main trend in expanding the range is the production of goods that have a beneficial effect on the human body. Products of mixed lactic acid and alcoholic fermentation have always been distinguished by their peculiar taste. Yeast softens the sensation of acidity, making the taste softer, while the acidity does not noticeably decrease. Yeast also increases the fullness of the taste sensation due to soda and a peculiar flavor of the flavor. The purpose of this work is the scientific substantiation of a fermented milk drink of mixed fermentation with increased biological value and stable quality based on traditional fermented milk products. Products of mixed lactic acid and alcoholic fermentation are predominantly national products, with the exception of kefir, the specific taste of which and the comparative ease of use of natural sourdough have made this drink nationwide and most consumed throughout Ukraine. The microflora of traditional fermented milk products is quite diverse. Its main distinguishing feature is the combination of a large number of strains of both lactic acid and yeast microflora. On the other hand, since ancient times, fermented milk products have been used, not only for food, but also as a healing remedy for many diseases. That is why traditional fermented milk products are an inexhaustible source of innovation in this area.
Key words: milk, lactic acid bacteria, yeast, nutrients, functional products, fermented milk products

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