Kumys with addition of probiotic crops Lactobacillus acidophilus and Bifidobacterium spp
Journal Title: Бюллетень науки и практики - Year 2018, Vol 4, Issue 4
Abstract
This article is devoted to the study of fermented milk based on koumiss with the addition of probiotic cultures Lactobacillus acidophilus and Bifidobacterium spp., which serve to create favourable conditions for the development of useful intestinal microflora. Enriched milk products are a new step in the development of the food industry. Useful properties of a sour milk drink are described. The article describes that the probiotic optimizes the functions of the body, supports and regulates the physiological balance of the intestinal microflora and the process of digestion. Functional dairy products include probiotics and prebiotics. Probiotics — bifidobacteria and lactobacilli, microorganisms necessary for life, functioning in the large intestine. To determine the appropriate formula of a fermented milk based on koumiss with a probiotic, in 10 grams of which substances are contained: live lyophilized bacteria — 10.0×108 CFU (Lactobacillus acidophilus — 1.5×108 CFU; Bifidobacterium spp. (Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium lactic) — 8.5×108 CFU); extract of fruits of fennel ordinary (Foeniculum vulgare Mill.) — 670 mg; extract of chamomile flowers (Matricaria chamomilla L.) — 500 mg; inulin — 500 mg. The research was conducted on the consumer characteristics of koumiss with different doses of the added additive. Five samples were developed, and one optimal option was selected. The required content of the drug in koumiss to obtain optimal physicochemical and organoleptic properties. The conclusion is made about the need to use this kind of preparation to improve the properties of koumiss and the possibility of using it as a sour–milk drink for preventive purposes. The data of organoleptic and physicochemical analyzes are given. Optimal samples are established.
Authors and Affiliations
Nina Alexeyeva, Ye. Mineyev, Sh. Makhmudova
Keywords
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- EP ID EP483093
- DOI 10.5281/zenodo.1218346
- Views 109
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