Study of quality and safety indicators of a functional product developed on the basis of milk

To improve the living conditions of the population, the use of functional food products is a promising direction. This paper presents a recipe according to which a complex bio-yogurt has been developed based on cow's milk and vegetable raw materials – pumpkin pulp. Pumpkin extract is added to the composition of the prepared biological product in various quantities (10%,15%,20%). Analyses of the finished product were carried out, such as its compliance with organoleptic, physico-chemical and microbiological parameters, and the level of titrated acidity (°T) and pH was determined. According to the measurement results, the pH level of all samples was in the range of 4.16 – 4.18. The pH value of yogurt should be in the range of 4.0-4.6, therefore, the results obtained comply with regulatory requirements. Particularly dangerous substances in dairy products are: antibiotics and sulfonamide substances, nitrofurans, pesticides, surfactants, chlorine disinfectants, hydrogen peroxide, formalin, acetic acid. Therefore, the finished product was developed and the remains of antibiotics in the finished yogurt were investigated. It is known that the presence of antibiotics in yogurt directly affects the safety of the product, the viability of lactic acid bacteria and the effectiveness of the fermentation process. According to the microbiological data obtained, yogurt with pumpkin pulp did not contain pathogenic microflora, is safe, and its shelf life depends on storage conditions.