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Bakalaureusetöö Toiduainete tehnoloogia õppekaval Maailmas tarbitakse ning toodetakse sadu erinevaid hapupiimatooteid. Hapendatud piimatoodetel on hulgaliselt tervisele kasulikke omadusi, mistõttu on need väga populaarsed igal pool maailmas ning järjest arendatakse välja ka uusi tooteid. Erinevate maailma piirkondade hapupiimatooteid on palju uuritud, aga nende toodete tehnoloogiate võrdlust on väga vähe, kui üldse, tehtud. Seega on töö eesmärk anda erinevatest hapupiimatoodetest ülevaade ning nende tehnoloogiate omavaheline võrdlemine. Töö koosneb kahest osast. Esimeses osas iseloomustatakse 17 erinevat hapupiimatoodet, tuuakse välja nende tootmisprotsessi kirjeldus ning tootmise tehnoloogiline skeem. Teises osas analüüsitakse ja võrreldakse tooteid – kasutatud juuretised ja tooraine, toote, säilivusaeg, keemiline koostis ja kuumtöötlemine. Uurimise käigus saadi teada, et enamik hapupiimatoodete juuretisi koosneb Lactobacillus, Lactococcus ja Streptococcus liikidest ning toodete pastöriseerimistemperatuurid ja -ajad on sarnased. Erinevused tulid välja toodete säilivusaegu ning hapendamistemperatuuride ja -aegu uurides. Tulevikus võiks uurida veelgi rohkem hapupiimajooke, toodete hapendamistemperatuure ja -aegu ning erinevate juuretiste ja kuumtöötlemiste mõju toote säilivusajale. Hundreds of different fermented milk products are consumed and produced around the world. Fermented milk products have several useful properties, which is why they are so popular worldwide and more products are being developed. There has been a lot of research on fermented milks, but there is not much research on comparing the products technologies, if any. Thus, the goal of the study is to give an overview of different fermented milk products and compare the technologies with each other. The study consists of two parts. In the first part, seventeen different fermented milk products are described, and their production processes and flow charts for preparation are shown. In the second part, the products are analysed and compared to each other – used started cultures and raw material, shelf life, chemical composition, and heat treatment. During research, it was found that starter cultures used in fermented milk products consist of Lactobacillus, Lactococcus, and Streptococcus species, and the pasteurization temperatures and durations of the products are similar. The differences were in the shelf lives of the products and fermentation temperatures and durations. In the future, even more fermented milk products, fermentation temperatures and durations of the products, and different starter cultures and heat treatment effects on shelf life could be researched. |
