Production of dairy product using Tibetan fungi and milk from different manufacturers

Currently, various types of zoogleas are widely used in the production of fermented milk products, which have a positive effect on the quality indicators and the state of the human body. Tibetan milk fungi can be used in the production of dairy products. The aim of the work is to produce and study the quality of fermented milk products obtained using Tibetan fungi and milk from different manufacturers. The research is carried out in the laboratory of Biotechnology and Food Products Department at the Ural State Agrarian University. Pasteurized milk from two different manufacturers and Tibetan fungi concentrations of 2 g and 4 g are used for the production of the products. The samples are fermented at a temperature of 25 ° C for 34 hours. The quality of dairy products is evaluated by organoleptic and physico-chemical parameters. The results of the score indicate the best organoleptic properties of sample No. 2, which has a rather delicate, pleasant taste and smell. According to the results of physico-chemical tests, the highest content of dry matter, fat and protein has been noted in samples No. 1 and No. 2 obtained using 4g of milk Tibetan fungi. High acidity is determined in samples with the amount of introduced Tibetan fungi - 2g. We recommend using Tibetan milk fungi in a concentration of 2 g and milk producer No. 2 for the production of dairy product.