Improvement Technology of Fermented Milk Product «Byyrpakh»

Currently, the assortment of milk products with probiotics is growing rapidly in the domestic market. In a competitive environment, it is necessary to consider not only beneficial effects on people`s microflora and also consumer appeal of organoleptic characteristics in developing new technologies of milk products. In this connection, it is important to study on technology improvement of well-known products which have consumer demand. Byyrpakh is a fermented milk product made from pasteurized cooled milk with the weight fraction of fat 1% and fermented with lactobacilli and yeast to acidity of 70-90 ºT. The product has a high consumer demand in Yakutia, it is produced by milk processing plants according to TU9220-001-067027-02. Milk is fermented by a transfer method with a combined starter culture on pure cultures of thermophilic Streptococcus, Lactobacillus bulgaricus, and lactose-fermenting yeast. Sugar is added for the intensification of alcohol fermentation. In this regard, it is suggested to use bacterial concentrate of the microbial consortium for increasing the biological value and reducing the sanitary and hygienic risks of production. Bacterial concentrate contains microbial consortium, formed by long-term cultivation of kefir corns microflora and thermophilic lactobacteria Lactobacillus acidophilus, Lactobacillus bulgaricus. The obtained microbial consortium is similar in composition to the micro population of kurunga and kumis. It has been proved its high antibiotic and adhesive activity. As a result of studies on the choice of the optimal dose of the introduced bacterial concentrate, it was found that 0,01% allowed for 10 hours of cultivating to produce a product with titrated acidity 90 ºT. It was also determined that in technology for activation of yeast microflora it is necessary to provide a ripening of fermented milk product at 16 ºC for 8 hours. The finished product has an antibiotic activity concerning pathogenic and putrid microflora. The study of organoleptic indicators shows that the use of bacterial concentrate of the microbial consortium allows you to produce a product that corresponds in its indicators to the soft drink Byyrpakh.

microbial consortium, bacterial concentrate, adhesion, national drink, lactic acid bacteria, yeast, antimicrobial activity

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