Innovative approaches in the formation of consumer properties of recovered milk products using the example of yogurt

Methods of ultrasonic influence (USI) are defined by the world scientific community as a particularly promising innovative technology for food industry in general and dairy sector in particular. The objects of research are cultured milk foods obtained on the basis of recovered raw milk made with the help of developed technologies. Ultrasound technological device “Volna” of UZTA-0,4/22-OM model is used as an acoustic source of elastic vibrations. The exposure is carried out in two modes (ultrasonic power of 180 Watts with the 3 minute duration of each of the two stages of processing and ultrasonic power of 240 Watts with the 3 minute duration). During the process of fermentation of yogurt product the starter of direct introduction of LYOBAC YOYO 28 by “MOFIN ALCE GROUP” company, Italy is used. The proposed method of electrophysical effects allows influencing the quality and technological properties of reduced raw milk: decrease of the index of solubility of powdered milk by 50-75 %, the increase of dissolution rate by 17.6-39.8 %, and it subsequently determines a full recovery of the protein fraction and lactose. Analysis of the importance of certain characteristics of dairy products for consumers leads to the opportunity to form the perfect prototype of yoghurt drink. The obtained data of organoleptic studies correlate with the data of physical and chemical research. The use of ultrasound influences on the stability of the clot to the autogenous condensation of structure. The values of viscosity index range from 8.66 to 9.22 mPas in beverage samples when using the mode 2, and range from 4.00 to 4.68 mPas in beverage samples when using mode 1. A favorable impact of the ultrasonic influence on the consumer properties of food products is demonstrated.