USE OF BY-PRODUCTS FROM DIFFERENT FOOD INDUSTRIES IN OBTAINING AND DIVERSIFYING YOGHURT

Abstract

The concept of sustainable development involves economic development, social development, ecological development, political development, human development, spiritual and cultural development. All these elements pursue three fundamental objectives: smart growth - developing a knowledge and innovation-based economy, sustainable growth - promoting a more competitive and greener economy, in which resources are used more efficiently and inclusive growth - encouraging or high employment of the workforce, to ensure social and territorial cohesion. The production of basic food products using environmentally friendly technologies is a viable alternative for the recovery of waste or by-products resulting from manufacturing processes. One such alternative is the use of grape pomace and red cabbage outer leaves to make yogurt. The paper shows the evolution of the prebiotic activity of Lactobacillus delbrueckii ssp. Bulgaricus and Streptococcus thermophilus (microorganisms used in the manufacture of yogurt) when grape pomace and cabbage outer leaves were used to fortify the milk base. After fortifying the milk base by adding the two by-products, the milk was inoculated with a culture formed by the two microorganisms. The quantification of the two microorganisms was done after 24 hours of thermostating. Physico-chemical analyzes were also performed in order to verify the quality of the improved yoghurts by comparison with the control test (yogurt without additives).