APPLICATION POSSIBILITIES OF VEGETABLE AND PREBIOTIC COMPONENTS IN FERMENTED MILK PRODUCTS

The article justified expediency of the use in the formulation of symbiotic fermented milk product unconventional phytocomponents and syrup of lactulose, developed the technology of production based on the thermostatic method, conducted comprehensive assessment of the consumer appeal on the basis of studying of sensory properties, physicochemical, microbiological indicators, vitamin, mineral and amino acid composition. The influence of the starter microflora in the process of acid in the produced samples experimentally determined the optimal ways of preliminary preparation of restealing components, set dose, the technological stage of their making into the prepared liquid phase and their effect on the quality parameters of these products. We have found a significant increase in the content of essential amino acids in the enriched sample as compared to the traditional formulation, a mass fraction of carbohydrates, minerals and vitamins that is due to the high content of vegetable raw materials. Besides that, the mass fraction of the protein symbiotic product slightly exceeded the value of the control sample. The number of lactic acid microorganisms in the enriched sample exceeds as standardized, and the importance of the traditional fermented milk product, which indicates the high physiological value of the developed product. Enrichment of the fermented milk product with the proposed functional components increased its nutritional and biological values. The developed product has functional activity in relation to prevention of alimentary conditions of the human body, which is very important at the present time. The enriched milk product possesses high consumer properties, what makes it possible to predict the customer demand among the population in the future.