Trufkati L. Development of the biotechnology of the combined dairy-plant products

The dissertation is dedicated to the scientific substantiation and to the development of the milk-soy curd production biotechnology and of the milk-soy soft cheese without ripening production biotechnology. These technologies of milk-soy analogues use the milk-soy mixture fermentation with symbiotic leavens containing the lactococcus and bifidobacterium cultures. The ratio of the cow milk and the soymilk in the starting mixture has been selected. The biochemical compositions of the milk-soy curd and of the milk-soy soft cheese without ripening have been studied. It has been determined that combined protein products have been enriched with soy biologically active substances such as unsaturated fatty acids, dietary fibers, vitamins (B, E, K), minerals (Fe, K, P), isoflavons, prebiotics oligosacchrides. The milk-soy fermented protein products shelf lives in no hermetic packing have been determined.