Development of yogurt based on lactose-free milk with a functional bioactive compound

In recent years, the problem of creating functional food products has been developed in the form of scientific developments, which makes it possible to create modern products of purposeful action and high biological value. The purpose of this study was to develop a technology for the production of yogurt based on lactose-free milk, and a vegetable component (sodium alginate extract obtained with the variability of ultrasonic processing power) to ensure the functional characteristics of the product. As part of the study, 6 yogurt samples were prepared. In the studied samples, such indicators as active and titrated acidity, syneresis (0.5, 1, 1.5 hours), viscosity, determination of the mass fraction of kefiran (exopolysaccharide) were evaluated. All the prepared samples had an undisturbed clot, and a slight separation of serum was found on the surface. This technology and formulation is promising for the formation of a new yogurt to ensure the health of the population. With an increase in the fat content of milk used for the preparation of yogurt samples, an increase in the content of kefiran exopolysaccharide is observed. The highest content of kefiran exopolysaccharide was found in sample 1 yogurt prepared on the basis of milk of 3.5 % fat content with the addition of sodium alginate extract No. 1. The content in 1 g of yogurt (sample 1) EPS kefiran is 174.52 g. This technology and formulation is promising for the formation of a new yogurt to ensure public health.