Kutsyk T. Development of the technology of functional sour-milk product “Dyvosil”

The dissertation is devoted to scientific substantiation of technological decisions concerning creation of functional dairy product "Dyvosil" with the use of medicinal plant ingredients and dry concentrate of kefir fungi. The use of microflora of kefir fungi in combination with functional ingredients allows the production of a fermented sour-milk product with an elevated level of free amino acids and a significant amount of biologically active microflora.It is established that dry extracts should be pre-dissolved and pasteurized at a temperature of (92 ± 2) ° C and an endurance (15 ± 2) minutes. In addition, need put dry extracts to before beginning fermentation process. It was established that the introduction of bacterial concentrate in the amount of 5 g/t at t = (25 ± 2) ° С has a positive effect on the course of technological process of product production. Fermentation is carried out at a temperature (25 ± 2) ° С, for (8 ÷ 9) hours until the titrated acidity (85 ± 5) ° T is achieved. The attraction of functional ingredients allowed an extension of the shelf life of the product up to 12 days. The normative documentation for the functional dairy product "Dyvosil" was developed and approved. The patent of Ukraine for an invention confirms the technical novelty. The functional product has undergone a clinical and production test.