Justification of the choice of a starter culture of lactic acid organisms for the production of enriched yogurt
https://doi.org/10.46845/1997-3071-2024-75-88-100
Abstract
According to foreign researchers (Ghio B. et al.), about 65–80% of the adult population in the world suffer from lactose intolerance. Lactose intolerance occurs in humans at the genetic level, since it is associated with the LCT gene or the lactase gene. According to medical research in the USA, lactose intolerance is also affected by a person’s ethnicity. The transition from traditional to lactose-free products poses such technological challenges for the food industry as preserving beneficial properties in the final product, acceptable organoleptic indicators and expanding the range of products to meet consumer preferences. To develop a high-quality fermented milk product, special attention should be paid to the starter culture used, taking into account the balance of the following parameters: temperature, fermentation rate, taste and consistency. The purpose of the study was to substantiate the choice of starter culture for obtaining lactose-free yogurt enriched with lupine protein concentrate with the most favorable organoleptic characteristics. Comparative studies of starters from different manufacturers were carried out according to physicochemical and organoleptic indicators. The main parameters of the yogurt fermentation process have been determined: temperature, fermentation time, acidity and organoleptic indicators of the finished product. As a result of the studies, it has been found that the preferred starter culture for yogurt production is the Dalton Starter Yo starter, which gives the yogurt a pure, sour-milk taste and aroma, without any defects, at a fermentation temperature of 40–42 °C and a fermentation time of 5–6 hours. The possibility of obtaining lactose-free yogurt using the enzyme preparation Dayrizym Y 50 L and lactose-free yogurt with the addition of lupine concentrate is described. The lactose content in milk and lactose-free yogurts has been studied. As a result of using the enzyme preparation Dayrizym Y 50 L, the lactose content in yogurt has been reduced to 0.001%.
About the Authors
A. I. Rykov
Kaliningrad State Technical University
Russian Federation
Russian Federation
Artem I. Rykov – postgraduate student of the of the Department of Food Biotechnology
Kaliningrad
S. V. Agafonova
Kaliningrad State Technical University
Russian Federation
Russian Federation
Svetlana V. Agafonova – PhD in Engineering, Associate Professor of the Department of Food Biotechnology
Kaliningrad
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Review
For citations:
Rykov A.I., Agafonova S.V. Justification of the choice of a starter culture of lactic acid organisms for the production of enriched yogurt. KSTU News. 2024;(75):88-102. (In Russ.) https://doi.org/10.46845/1997-3071-2024-75-88-100
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