Engineering, Energy, Transport AIC

Solomon Alla – PhD, Associate Professor of the Department of food technology and microbiology of the Vinnytsia National Agrarian University (3, Sonyachna st., Vinnytsia, Ukraine, 21008, e-mail: Soloalla78@ukr.net).                                                                                                                                     
Polievoda Yurii – PhD, Associate Professor of the Department of Technological processes and Equipment for Processing and Food Productions of the Vinnytsia National Agrarian University (3, Sonyachna st., Vinnytsia, Ukraine, 21008, e-mail: vinyura36@gmail.com).

To create fermented products, it is necessary to determine the composition of highly efficient cultures of microorganisms, which, along with high productivity, have a high and diverse biochemical activity.  The correct choice of biologically active strains of bifido- and lacto cultures for the production of fermented dairy products allows to obtain a quality that meets the requirements of regulatory documents.
One of the promising areas of fermented milk fermented products is the development of complex yeasts based on consortia of probiotic bacteria of different taxonomic groups, which are more resistant to adverse environmental factors and have higher activity compared to yeasts made using pure monocultures.  The selection criteria for strains for fermentation compositions are their biological activity, ie the ability to provide the predicted functional effect on the human body, as well as technological parameters that will obtain dessert fermented milk products with certain physicochemical and rheological properties.
The article scientifically researches and substantiates the composition of pro- and prebiotics, the influence of the bifidostimulating component and the stabilizing system on the quality indicators of fermented dessert products, developed technologies of sour milk desserts based on a consortium of bifidobacteria and lactobacilli.  Since milk is an unfavorable environment for the development of most microorganisms - representatives of the normal bacterial flora of the human gastrointestinal tract and does not contain low molecular weight compounds necessary for the development of microorganisms, and most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium are obligate  in milk oxygen, they develop very slowly in milk.  The conducted researches allowed to develop recipes and technologies of production of fermented desserts on milk and milk-flour basis, with the use of bifidobacteria and lactobacilli, as well as bifidostimulants, structurants and fruit - berry fillers, which retain high biological value, delicate texture, taste and aroma for 15 days.

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