Improving the environmental safety of dairy products

Abstract

Abstract The authors studied the influence of prebiotic components on the biological value of enriched yogurt. Yogurt was produced by fermenting pasteurized normalized milk with yogurt starter containing freeze-dehydrated strains of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis and lactose with the addition of a prebiotic complex containing an inactivated yeast culture of Saccharomyces cerevisiae, dietary fibers, vitamins, amino acids, macro- and microelements. The prebiotic complex was introduced at the stage of fermentation of the mixture, at a concentration of 1%, previously dissolved in milk at 38…42 °C. The amino acid content was determined; the aminoacid score, the utility of the aminoacid composition and the utility coefficient were calculated. It was established that the biological value of proteins of yogurt is characterized by their high content, balance of four essential aminoacids and presence of three limiting aminoacids. Enrichment of yogurt with a prebiotic complex slightly increased its biological value and the ability to absorb essential aminoacids. Therefore, it is impractical to use this component to increase the biological value of the protein of traditional products. The main function of the prebiotic component of the studied yogurt is to stabilize the intestinal microflora, which determines its functional significance.