Technological features of biokefir with prebiotic substances

The purpose of research is to study the practical foundations and patterns of technological regimes for the production of a fermented milk drink with prebiotic properties. Objectives: to develop a biotechnology for the production of prophylactic fermented milk products based on prebiotics; study the physico-chemical properties of the developed products. The objects of research are fermented milk drinks of mixed fermentation, which are distinguished by high biological value, enriched with prebiotic substances in the form of lactulose syrup "Lactusan". The composition and properties of the syrup "Lactusan" have been studied. A biotechnology for the production of biokefir with prebiotic substances (lactulose) has been developed. High-temperature treatment of the milk mixture at 92-95 °C with exposure for 2-8 min forms a dense protein clot with insignificant syneresis. The taste, smell of the drink, activation and growth of the starter biomass are formed in the process of fermentation at moderate conditions of 20-25 °C and further maturation at low temperatures of 8-12 °C. Lactulose concentrate is added to the ripened clot in the amount of 5 kg per 1 ton of the product. The general production cycle lasts for 22-24 hours. The features of organoleptic and physico-chemical properties are established. The fermented milk drink kefir with lactulose has an increased level of lactobacilli 108 CFU/1 g, has pronounced bifidogenic properties, the concentration of bifidobacteria or other probiotic microorganisms is 107 CFU/1 g. properties and having in its composition an increased level of lactic acid bacteria, probiotic microorganisms. Biokefir enriched with lactulose satisfies not only the physiological needs of the body, but also promotes the improvement of the intestinal microflora and is a preventive product.