Engineering management of starter cultures in study of temperature of fermentation of sour-milk drink with apiproducts

Authors

  • Ivan Rogoskii National University of Life and Environmental Sciences of Ukraine, Research Institute of Engineering and Technology, Heroes of Defense Str., 15, Kyiv, 03041, Ukraine, Tel.: +38(098)440-52-83
  • Mikhailo Mushtruk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(098)941-26-06 https://orcid.org/0000-0002-3646-1226
  • Liudmyla Titova National University of Life and Environmental Sciences of Ukraine, Research Institute of Engineering and Technology, Heroes of Defense Str., 15, Kyiv, 03041, Ukraine, Tel.: +38(097)834-90-22
  • Olha Snezhko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department Technologies of Meat, Fish and Marine Products, Heroes of Defense Str., 15, Kyiv, 03041, Ukraine, Tel.: +38(099)065-10-54 https://orcid.org/0000-0002-1405-884X
  • Svitlana Rogach National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department Enterprise Economics named after Prof. I. N. Romanenko, Heroes of Defense Str, 15, Kyiv, 03041, Ukraine, Tel.: +38(067)299-96-19
  • Oleh Blesnyuk Kharkiv National Technical University of Agriculture named after Petro Vasylenko, Educational and Scientific Institute of Technical Service, Heroes of Defense Str., 15, Kyiv, 03041, Ukraine, Tel.: +38(050)500-44-45
  • Yuriy Rosamaha National University of Life and Environmental Sciences of Ukraine, Research Institute of Engineering and Technology, Heroes of Defense Str., 15, Kyiv, 03041, Ukraine, Tel.: +38(096)0251-87-09
  • Tatiana Zubok National University of Life and Environmental Sciences of Ukraine, Research Institute of Engineering and Technology, Heroes of Defense Str., 15, Kyiv, 03041, Ukraine, Tel.: +38(097)578-15-99
  • Oleksandr Yeremenko National University of Life and Environmental Sciences of Ukraine, Research Institute of Engineering and Technology, Heroes of Defense Str., 15, Kyiv, 03041, Ukraine, Tel.: +38(097)355-41-65
  • Oleksandr Nadtochiy National University of Life and Environmental Sciences of Ukraine, Research Institute of Engineering and Technology, Heroes of Defense Str., 15, Kyiv, 03041, Ukraine, Tel.: +38(067)244-21-23 https://orcid.org/0000-0001-7313-1253

DOI:

https://doi.org/10.5219/1437

Keywords:

apiproduct, sour-milk drink, fermentation temperature, technological systems

Abstract

The article considers the solution of problematic issues of engineering management of poly fermentation in the study of fermentation temperature of sour-milk drink with apiproducts. In the development of fermented dairy products, the components that are part of them, changes in their composition, and properties in the interconnection are considered as a technological system. The authors took into account that food technologies based on the use of the pure culture of one microorganism are limited by the capabilities of its fermentation system systems, the ultimate goal may not be achieved even by changing the conditions and parameters of cultivation. To successfully carry out fermentation processes in the technological system, a combination of cultures, associations of microorganisms with a wide range of fermentation products in contrast to one culture is promising to use. All experimental samples on a set of indicators prevailed control ones. The leader was a sample fermented with yeast with an equal ratio of cultures at a temperature of 38 – 40 °C. The authors found that the set of indicators of finished products for the production of sour-milk drinks with a complex of apiproducts, it is necessary to choose a three-strain poly fermentation product with a congruent ratio of cultures and set optimal fermentation regimes 39 ±1ºC for 5.0 ±0.3 hours.

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Published

2020-11-28

How to Cite

Rogoskii, I. ., Mushtruk, M., Titova, L. ., Snezhko, O. ., Rogach, S. ., Blesnyuk, O. ., Rosamaha, Y., Zubok, T. ., Yeremenko, O., & Nadtochiy, O. . (2020). Engineering management of starter cultures in study of temperature of fermentation of sour-milk drink with apiproducts. Potravinarstvo Slovak Journal of Food Sciences, 14, 1047–1054. https://doi.org/10.5219/1437

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