The dissertation deals with the scientific substantiation and development of biotechnology of bacterial preparations for variety of fermented products of butter making of various technological specifics.
The composition of the starter compositions has been experimentally established and scientifically substantiated, on the basis of which direct application bacterial preparations were developed for fermented milk-fat products. The biotechnology parameters of bacterial preparations were established: the contents of the compositions and methods for preparing the inoculum, the formulation of the nutrient media and the culture conditions taking into account the physiological needs of each component to maintain the established ratio between the strains, the composition of the protective media for preserving biomass, which guarantees the survival of at least 96.5% of the cells and ensuring high rates of reactivation and solubility. The developed technological steps made it possible to obtain at least 7,4·1010 cells in 1 g of bacterial preparations.
Shelf life duration of bacterial preparations at relative humidity 85 % and temperature –(18-20) C was determined to be 12 months, at –(2-6) C – 6 months, the fraction of the lost cells having not exceeded 5,5 % and 3,6-4,0 % for the said periods correspondingly.
Doses, methods of activating and using bacterial preparations for the fermentation of various milk-fat systems (milk and combined composition) to produce sour cream butter, sour cream spreads and sour cream pastes are determined.
Conceptually new sour cream butter production technology was developed according to the HFC conversion method by means of inoculating a starter to the conversion zone the said starter being prepared from KVM-P bacterial preparation – destabilizer of fat emulsion. Where its mixing with HFC occurs. Thus, a uniform distribution of the starter culture in the product is ensured, a reduction in the technological process is achieved, and the need for further disposal of the oiler is eliminated.
It has been established that the aromatization of KVM at the stage of structure formation should be carried out with a starter of acidity in an amount of 3,5-5,0 %, which enriches with diacetyl 1,6-1,8 times and volatile organic acids 1,3-1,7 times more compared to sweet cream butter.
The regularities of the functioning of bacterial preparations in the production of fermented butter products (sour cream, sour cream spreads, sour cream pastes) were studied and their role in the formation of the basic microbiological, physical, chemical and biochemical characteristics of the finished products and during their storage was evaluated.
