title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÑÑÑÐºÑÐ¾Ð²Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¾Ð»Ð½Ð¸ÑÐµÐ»Ñ Ð½Ð° Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ ÑÑÐ°ÑÑÐ¾Ð²ÑÑ ÐºÑÐ»ÑÑÑÑ Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Study of the influence of fruit filler on the activity of starter cultures and quality indicators of fermented milk drinks
Creators: name: ÐÐ°Ð»ÑÑÐ¸Ð½Ð°, ÐÐµÑÐ¾Ð½Ð¸ÐºÐ°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÑÑÐ°ÑÑÐ¾Ð²ÑÐµ ÐºÑÐ»ÑÑÑÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾ÐºÐ¸ÑÐ»ÑÑ Ð±Ð°ÐºÑÐµÑÐ¸Ð¹
ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐ¹ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº
ÑÑÑÐºÑÐ¾Ð²ÑÐ¹ Ð½Ð°Ð¿Ð¾Ð»Ð½Ð¸ÑÐµÐ»Ñ
Ð¿ÐµÐºÑÐ¸Ð½
starter cultures of lactic acid bacteria
fermented milk beverage
fruit filling
pectin

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description: This work is devoted to the study of the influence of fruit filler on the activity of starter cultures and quality indicators of fermented milk drinks acidophilic milk and varenets. The objectives of the study were: â to study the methods of studying the properties of starter cultures, com-position, and properties of raw milk, physicochemical, organoleptic, and microbiological quality indicators of fermented milk drinks; â using the studied research methods to determine the composition, prop-erties, and safety indicators of milk for experimental research; â to study the properties of starter cultures and the dynamics of their growth in the fermented (mowed) mixture of milk and fruit filler; â to determine the organoleptic, physicochemical, and microbiological in-dicators of experimentally produced fermented milk drinks with fruit filler. The object of the study was raw milk and normalized pasteurized milk for the production of fermented milk drinks; starter cultures Lactobacillus acidophilus and Streptococcus thermophilus; finished fermented milk drinks â acidophilic milk and varenets. The analyzed parameters were: acid-forming activity of starter cultures of Lactobacillus acidophilus and Streptococcus thermophilus; indicators of taste, consistency, appearance, as well as physicochemical indicators and microbiological safety indicators of fermented milk drinks acidophilic milk and varenets. In the course of the research, it was found that the introduction of fruit filler into the fermented mixture during the production of acidophilic milk and varenets leads to an increase in the acid-forming activity of starter cultures Lactobacillus acidophilus and Streptococcus thermophilus and an increase in the number of lactic acid microorganisms in the finished product. The fermentation (mowed) time of the mixture is reduced by 1 hour both when using Lactobacillus acidophilus and when using Streptococcus thermophilus. The number of lactic acid bacteria cells increases by 1.3 times. The introduction of fruit filler contributes to improving the taste, appearance, and consistency of acidophilic milk and varenets by reducing the sensation of sour taste and enhancing the creamy taste; pleasant shade of the filler and complete absence of whey separation. The literature review was carried out using data from eLIBRARY, Cyberleninka. Statistical processing of experimental data was carried out using the software package Microsoft Excel, Microsoft Word.