Evaluation of a Yogurt Product Produced Using Secondary Dairy Raw Materials — Butter Milk

Introduction. The physiological norms of nutrition and the intake of food enriched with various essential substances are the subject of study by many specialists, including technologists. Therefore, it is important to study the properties of products using functional groups of substances. Secondary raw materials are a source of biologically and physiologically important substances that can be used in the fortification of food, including yogurt products, in order to reduce the deficiency of essential substances that can lead to a violation of nutritional status, and also have a positive economic effect from the point of view of resource-saving production technology.

Purpose. Study of the technology of production of a product based on secondary dairy raw materials — buttermilk and determination of its quality indicators.

Materials and Methods. The research was conducted at the Department of Technology of Storage and Processing of Animal Products of the Russian State Agricultural Academy named after K.A. Timiryazev together with the All-Russian Research Institute of Dairy Industry. Raw materials for the production of yogurt and yogurt product were supplied from the zoo station of the RGAU — MSHA named after K.A. Timiryazev. Studies of raw materials and dairy products were carried out according to generally accepted methods.

Results. Physicochemical and rheological parameters were studied in the developed products. Based on the data obtained, it was found that the yoguric product, with the use of secondary raw materials of buttermilk, has a lower calorie content compared to the classic yogurt made from milk. Also, the high content of B vitamins in buttermilk makes it possible to obtain a product with pronounced biologically active properties. It was found that the microflora characteristic of traditional yogurt was present in the studied samples of the yogurt product, these are Str.thermophillus and Lbm.bulgaricus. Cell viability is high, at the end of the shelf life and it averaged 5,04 · 107 CFU/cm3, which is confirmed by the indicator of acid formation in products — more than 100 ° T.

Conclusions. The developed technology of yogurt product production is not only resourcesaving, but also belongs to the field of careful production. The resulting product can be recommended as a dietary supplement, as a source of biologically active substances.

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