SUBSTANTIATION OF THE PARAMETERS OF THE ENRICHED DAIRY BASE FERMENTATION USING THE DEVELOPED STARTER COMPOSITIONS FOR THE PRODUCTION OF FERMENTED MILK DRINK FOR BABY FOOD

Abstract

The provision of specialized food products for children of toddler age is an urgent problem. Dairy products for baby food are not produced domestically or are produced in insufficient quantities. The absence of dairy products in the diet of toddlers causes bowel disbacteriosis. In the production of fermented milk products for baby food goat milk can be used along with cow milk: this enriches the milk base with protein and gives the hypoallergenic properties to the products. The paper proves the necessity of developing the technology of fermented milk drinks production for baby food using bifidus and bacterial concentrates of lactic acid bacteria adapted to milk. The author suggests the main development stages of the process of dairy mixes fermentation with symbiotic cultures. In beverage technology dairy baby food fermentation parameters of enriched dairy base by the acid method using the developed starter compositions of mesophilic Lactococcus lactic acid and starter cultures adapted to milk (B. bifidum 1 + B. longum Я3 + B. infantis 512) are: the temperature of (37±1) °C, the duration of (5,5...6,0) hours.

Keywords

• baby food
• fermentation
• probiotics
• bifidobacteria and lactobacilli
• cow and goat milk quality indicators