DEVELOPMENT OF RECIPES FOR PROPHYLACTIC MILK AND WHEY-BASED DRINKS AND DETERMINATION OF THEIR PROPERTIES

Abstract

The food industry is a strategic industry in developing countries and plays a critical role in the economy, food security and public health. The development of probiotic food formulations is a key area for the future market of functional foods. The aim of this study was to develop a recipe for preventive milk and whey-based drinks using vitamins, minerals, prebiotics and probiotics and to study their organoleptic, physico-chemical and microbiological properties.

As a result of the work three variations of formulations for each prophylactic drink were developed, among which variant No. 3 was selected, which has organoleptic and technological properties. The food safety of prophylactic drinks No. 1 and No. 2 was studied for the presence of opportunistic microorganisms: enterococci, staphylococcus aureus, coliform, salmonella, E. coli, listeria, yeast and fungi. Determined physical and chemical properties of prophylactic beverages ¹ 1 and ¹ 2 (mass fraction of fat, protein, total fat, lactose, water, acidity, density, etc.) and their compliance with the normative document ST RK 1733-2015. In order to preserve and determine the duration of prophylactic beverages, the viability of probiotic microorganisms in +4°C storage for 30 days was studied.