| Popis: |
Fermented milk products are known for their useful qualities. Products obtained in as a result of exposure of milk to beneficial bacteria, have a strengthening effect on the immune system, they also able to regulate bowel function, can be used as a prophylactic against colds and allergies. fermented milk products have an important advantage, which is the fact that it is transferred and absorbed is better than milk for most people, thanks to the fact that the constituents of milk are already partially starters fermented by microflora. In this work the composition of proand prebiotics, the influence of bifido-stimulating component and a stabilizing system on quality indicators of fermented dairy dessert products are scientifically justified. In addition, the technologies of fermented milk desserts are developed, based on consortium of bifidobacteria and lactobacilli using bifidobacteria growth stimulants, fruit and cereal fillers increasing nutrition and biological value of dessert products that form their organoleptic properties. The need to expand the range of the MDFP range is dictated today by the demographic situation in Ukraine (part of the elderly people in the general structure of the population is 20.5%, according to the forecasts of the Institute of Gerontology of the Academy of Medical Sciences of Ukraine until 2050 it will grow to 38.1%), an increase in the number of people with cardiovascular diseases, (up to 24.5 and 3.8%, respectively), the spread of secondary immunodeficient conditions complicated by gastrointestinal disturbances to half of the country's population. Therefore, the development of a new assortment of scientifically based MDFP technologies enriched with the complexes of lactoid cultures of bifidobacteria, biologically active substances (BAА), prebiotics is relevant for Ukraine and needs to be addressed. |
