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Fixing the time of the milk ripening depending on the content of immobilized johourt ferment
The process of getting antibioticsinto the milk makes its property worse as a raw material for the production of dairy products including yogurt.An effective way to increase the resistance of microorganisms of yeast to yogurts by inhibiting factors is to immobilize them on organic carriers that are food additives.
The researches have been conducted in order to determine the effects of various doses of immobilized modified pectin and modified gelatin ferment for yogurt at the time of the milk coagulum formationandalso indexes of titrated acidity of the finished product.For 8 hours of thermostat treatment of milk (200 cm3 single sample) there were found in samples from 60 and above mg immobilized on modified pectin and 80 and above mg immobilized on modified gelatin yeast ferment.The use of low doses of immobilized starter (10-30 mg per 200 cm3 of milk) did not allow to receive a milk coagulum for 10 hours of thermostat.
The fastest formation of the milk bundle was detected in milk samples, About 160 mg of yogurt ferment immobilized on a modified pectin were added to these samples.The time for hardening was 4.3 hours. At the same dose of fermentation immobilized on modified gelatin, the milk coagulum in samples was identified within 5.1 hours from the beginning of the thermostat.It has been proved that for 8 hours of thermostat the optimum titratable acidity was in yoghurts where 60 to
100 mg per 200 cc of immobilized milk on modified pectin and there were used from 80 to 130 mg of ferment immobilized on modified gelatin. It has been experimentally confirmed that it is possible to use ferment immobilized on modified pectinless on 23,0-25,0 % than the fermentation immobilized on modified gelatin for the production of qualitative sensory parameters of yoghurts.
Using a number of calculation methods, there were gettingthe functions of establishing the optimal doses of immobilized starter cultures for obtaining regulated titrated acidity for a certain time.
Keywords:yogurt, ferment, immobilization, modified pectin, modified gelatin, titrated acidity, fermentation time.
https://orcid.org/0000-0002-0521-2737.
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