Study of microbiological background of herbal ingredients and dairy-vegetable compositions

Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij. 2016;0(3):159-163 DOI 10.20914/2310-1202-2016-3-159-163

 

Journal Homepage

Journal Title: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij

ISSN: 2226-910X (Print); 2310-1202 (Online)

Publisher: Voronezh state university of engineering technologies

Society/Institution: Voronezh state university of engineering technologies

LCC Subject Category: Technology: Chemical technology: Food processing and manufacture

Country of publisher: Russian Federation

Language of fulltext: Russian

Full-text formats available: PDF

 

AUTHORS

D. V. Kharitonov (All-Russian dairy research institute, Lusinovskaya str., 35, Bld. 7,Moscow, 155093 Russia)
E. I. Dobriyan (All-Russian Dairy Research Institute, Lusinovskaya str., 35, Bld. 7, Moscow, 155093 Russia)
A. M. Il’ina (All-Russian dairy research institute, Lusinovskaya str., 35, Bld. 7, Moscow, 155093 Russia)

EDITORIAL INFORMATION

Blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 8 weeks

 

Abstract | Full Text

The rates of microbiological safety of powdery vegetables, vegetable-milk compositions, compound desserts have been studied. No pathogenic germs (incl. salmonella), Escherichia coli, yeast, nonspore-forming bacteria B cereus have been detected in powdery vegetable samples. The number of mesophilic aerobic and facultative anaerobic microorganisms as well as amount of molds does not exceed safety index normalized by the legislation. Proteolytic microorganisms compose the basic microflora of powdery vegetables. Microbiological background of vegetable and milk basis is characterized by the presence of microorganisms differed by different resistance to the medium conditions – рН value, presence of oxygen and high temperatures impact. Enrichment of milk base by vegetable components necessitates to adjust the thermal effect regimes prescribed for milk treatment without additional ingredients. Introduction of vegetable ingredients into milk base is accompanied by polysemantic effect of high temperatures on microorganisms of polycomponent milk – vegetable base. On the one hand introduction of vegetable raw material into milk enhances inhibitory temperature effect on microbial cells due to transition of the medium рН into sour side; on the other hand presence of vegetable raw material particles protects microorganisms against sensitive effect of high temperature. Microflora of vegetable-milk compositions after heat treatment as well as ready-made desserts on their base was presented by spore-forming bacillus the number of which is correlated by their number in the initial raw material. In order to choose the optimal regime of heat treatment all processes running during heat treatment and particularly microbiological and physical-chemical degradation of polysaccharides of vegetables cell structures.