Features of embedding biologically active components of vegetable raw materials in the milk matrix. Part 1

Dairy products are among the most important food products consumed daily and are part of the diets of all categories of the population. Dairy products of the classic composition, obtained using historically proven technologies, have their “own” consumer, but their share in the assortment range is minimal and overlaps with products enriched with plant components, complex combinations of starter microflora. The composition of milk and products based on it uniquely combines macro-and micronutrients, and the milk matrix has a more favorable effect on health than its individual nutrients. In this regard, the selection of a vegetable concentrator should be carefully carried out in order to form a new type of chemical interactions, provided that the already laid down in the main raw materials, for example, transformed in fermented milk products, are preserved. Recently, the topic of using secondary products of processing plant raw materials for food enrichment has become relevant. As part of our research, the possibility of using secondary products of processing of honeysuckle fruits after juice extraction as a phytonafill was considered. Honeysuckle cake has a diverse set of residual amounts of physiologically active substances that have a beneficial effect on the human body. The obtained model samples of yoghurts were characterized by a well-formed clot of optimal consistency with different-sized inclusions of phytonapillant particles. The moisture-retaining ability of the model samples of yogurt clots in relation to the control increases, the decrease in the proportion of natural serum excretion was from 11 to 20 %. The introduced additive does not interfere with lactic acid fermentation, the achievement of the titrated acidity of yogurt required by the standard occurred within the time set by the traditional production technology. The introduction of cake at the fermentation stage increases the vitamin C content in the yogurt samples by 64.3-117.9 % compared to the control sample, at the maturation stage - by 97.9-147 %. It can be noted that the goal of developing a product with high consumer properties and utility has been achieved.