Use of synbiotics in the production of fermented milk products
In the modern world, an increasing number of people are engaged in issues of proper nutrition in order to preserve their health. A promising direction for preserving the living status of the population is the creation of functional food products. Probiotics are given a special place in the productio...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2024-03-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/1556 |
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| author | O. S. Chechenikhina N. V. Leiberova D. V. Dyldin E. S. Smirnova E. V. Razhina |
| author_facet | O. S. Chechenikhina N. V. Leiberova D. V. Dyldin E. S. Smirnova E. V. Razhina |
| author_sort | O. S. Chechenikhina |
| collection | DOAJ |
| description | In the modern world, an increasing number of people are engaged in issues of proper nutrition in order to preserve their health. A promising direction for preserving the living status of the population is the creation of functional food products. Probiotics are given a special place in the production of functional food products. According to the World Health Organization, these components contribute to the suppression of pathogenic microorganisms and improve the functioning of the gastrointestinal tract. Probiotics include both bifidobacteria and lactobacilli present in fermented dairy products. The paper provides a justification for the optimal concentration of 0.5% and 0.8% of the symbiotic culture complex used in creating a recipe for thermostatic yogurt. The analysis of the resulting product showed its compliance with organoleptic and physico-chemical parameters. |
| format | Article |
| id | doaj-art-ddc7eeaab9ea419fb1b9f7991eec9c35 |
| institution | DOAJ |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2024-03-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-ddc7eeaab9ea419fb1b9f7991eec9c352025-08-20T03:20:00ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2024-03-0104798810.37493/2307-910X.2023.4.91526Use of synbiotics in the production of fermented milk productsO. S. Chechenikhina0N. V. Leiberova1D. V. Dyldin2E. S. Smirnova3E. V. Razhina4Ural State University of EconomicsUral State University of EconomicsUral State University of EconomicsUral State Agrarian UniversityUral State Agrarian UniversityIn the modern world, an increasing number of people are engaged in issues of proper nutrition in order to preserve their health. A promising direction for preserving the living status of the population is the creation of functional food products. Probiotics are given a special place in the production of functional food products. According to the World Health Organization, these components contribute to the suppression of pathogenic microorganisms and improve the functioning of the gastrointestinal tract. Probiotics include both bifidobacteria and lactobacilli present in fermented dairy products. The paper provides a justification for the optimal concentration of 0.5% and 0.8% of the symbiotic culture complex used in creating a recipe for thermostatic yogurt. The analysis of the resulting product showed its compliance with organoleptic and physico-chemical parameters.https://msi.elpub.ru/jour/article/view/1556yogurttechnologyformulationstarter culturesymbiotic complexfunctional productquality indicators |
| spellingShingle | O. S. Chechenikhina N. V. Leiberova D. V. Dyldin E. S. Smirnova E. V. Razhina Use of synbiotics in the production of fermented milk products Современная наука и инновации yogurt technology formulation starter culture symbiotic complex functional product quality indicators |
| title | Use of synbiotics in the production of fermented milk products |
| title_full | Use of synbiotics in the production of fermented milk products |
| title_fullStr | Use of synbiotics in the production of fermented milk products |
| title_full_unstemmed | Use of synbiotics in the production of fermented milk products |
| title_short | Use of synbiotics in the production of fermented milk products |
| title_sort | use of synbiotics in the production of fermented milk products |
| topic | yogurt technology formulation starter culture symbiotic complex functional product quality indicators |
| url | https://msi.elpub.ru/jour/article/view/1556 |
| work_keys_str_mv | AT oschechenikhina useofsynbioticsintheproductionoffermentedmilkproducts AT nvleiberova useofsynbioticsintheproductionoffermentedmilkproducts AT dvdyldin useofsynbioticsintheproductionoffermentedmilkproducts AT essmirnova useofsynbioticsintheproductionoffermentedmilkproducts AT evrazhina useofsynbioticsintheproductionoffermentedmilkproducts |