Study of rheological properties of fermented milk drink

Fermented milk drinks belong to a group of products that improve the functioning of the gastrointestinal tract, and can also be recommended as a preventive and therapeutic agent for a number of diseases. Currently, the priority task of the food industry is to create products with a balanced composition, most often with a combination of raw materials of various origins. However, additives added to fermented milk drinks can both improve its rheological properties and worsen it. The authors obtained a fermented milk drink with the following formulation and component composition: whole milk, skimmed milk, sourdough acidophilic lactobacilli "Narine", bifidobacteria B.bifidum, B.longum, lukuma powder. Lucuma powder is a source of carbohydrates, vitamins and dietary fiber. Fermented milk drink was produced using traditional technology. A special feature was the operations of preparation and application of starter cultures and lukuma powder. The finished fermented milk drink was cooled and packaged. It was stored at a temperature of (4 ± 2) ° C. Acidophilus with a similar mass fraction of fat was studied as a control sample. The prototype of the drink had a sour-milk, fruity taste and smell, slightly sweet, had a creamy color, uniform throughout the mass. In order to establish the effect of lukuma powder on the consistency of the finished drink and during storage, its rheological properties were studied. The viscosity of the prototype was increased by 30% compared to the control one. The consistency of the drink is stable during storage; homogeneous, moderately viscous, with a disturbed clot. According to the results of studying the dynamics of syneresis in a fermented milk drink with lukuma powder, the strongest connection with the clot was established compared with the control sample. The amount of serum obtained during the experiment in the experimental sample was two times less than in the control sample. This fact can be explained by the influence of lukuma powder on the rheological properties of the drink.