atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"atu-285Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYПроизводство кисломолочных продуктов из восстановленного обезжиренного молокаProduction of fermented milk from reconstituted skimmed milkШингисовА. У.ShingisovA. U.

Шымкент

Shymkent

azret_utebai@mail.ruХамитоваБ. М.KhamitovaB. M.

Шымкент

Shymkent

barno-007@mail.ruTaстемироваУ. У.TastemirovaU. U.

Алматы

Almaty

ib_tu@mail.ruЮжно-Казахстанский государственный университет им. М.АуэзоваКазахстанM.Auezov South Kazakhstan state universityKazakhstanАлматинский технологический университетКазахстанAlmaty technological universityKazakhstan2020210120211272111115Copyright © Шингисов А.У., Хамитова Б.М., Taстемирова У.У., 20212021Шингисов А.У., Хамитова Б.М., Taстемирова У.У.Shingisov A.U., Khamitova B.M., Tastemirova U.U.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/285

Кисломолочные продукты производят с применением различных молочнокислых бактерий, эти продукты широко используются миллионами людей во всем мире. В последние годы потребление молочных продуктов снизилось, что привело к появлению молочных продуктов нового поколения с пониженной энергетической ценностью и повышенной функциональностью. Большинство кисломолочных продуктов имеет высокую энергетическую ценность, как и многие ингредиенты (сахар, фруктовые добавки, зерновые, семена орехов, шоколад и др.).) добавляются в процессе производства. Результаты исследования показали, что более высокое содержание сухих нежирных веществ в молоке положительно влияет на усиление органолептических и структурных свойств кисломолочных продуктов. Сухое обезжиренное молоко должно быть подходящей альтернативой сырому обезжиренному молоку при производстве восстановленных молочных продуктов.

Fermented milk products produce with application of different lactic acid bacteria, these products are widely used by millions in the world. The consumption of milk products has decreased during last years; this tendency has caused the development of new generation dairy products with reduced energy value and increased functionality. The majority of fermented milk products has high-energy value as many ingredients (sugar, fruit additives, grains, seed sand nuts, chocolate, etc.) are added during production. The study results revealed that higher milk solids non-fat positively contributed to strengthening the organoleptic and structural properties of fermented milk. Skimmed milk powder should be a suitable alternative to raw skimmed milk in reconstituted dairy products production.

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The authors declare that there are no conflicts of interest present.