Development of technology for obtaining an enriched fermented milk product based on the results of studies of the composition of the initial and final materials

Abstract

The article presents the results of research on the study of the chemical, mineral and amino acid composition of the initial and final materials of the production technology of a fermented milk product enriched with an extract of vegetable raw materials. As a sample of the initial product, the optimal composition of a combination of two types of dairy raw materials, 15% mare's milk and 85% cow's milk, obtained during experiments, was selected. The final product is a fermented milk product obtained from combined dairy raw materials. It was found that in the combined dairy raw materials, the mass fraction of protein is 3.86%, the mass fraction of fat is 4.66%, the mass fraction of carbohydrates is 4.95%, in the fermented milk product, the mass fraction of protein is 4.04%, the mass fraction of fat is 4.85%, the mass fraction of carbohydrates is 6.05%. The energy value of the fermented milk product, in kcal -82.5, of the combined feedstock -75.94 kcal. The amino acid composition in the studied samples showed the presence of such components as – arginine, lysine, tyrosine, phenylalanine, histidine, leucine+isoleucine, methionine, valine, proline, threonyl, serine, alanine and glycine. The mineral composition of the combined dairy raw materials in weight% is 14.15 calcium, 15.41 potassium, 12.36 phosphorus, 1.38 magnesium and 7.34 sodium. The results of the analyses confirmed the nutritional and biological value of both the initial and final products, the technology being developed for the production of functional dairy products.