Biotechnological aspects of the development of milk-protein bio-products using alternative bioorganic raw materials

Abstract

Purpose. To study the efficiency of using alternative high-protein bioorganic raw materials in the aspect of forming the protein composition of a curd-based bioproduct. Materials and Methods. Determination of organoleptic, physical and chemical and microbiological parameters was carried out using generally accepted standard methods and techniques: titratable acidity – titrimetrically according to GOST 3624-92, fat mass fraction – acid method according to GOST 5867-90, protein – Kjeldahl method according to GOST R 53951-2010, moisture – thermogravimetrically according to GOST 3626-73. The number of viable lactic acid microorganisms was determined according to GOST 33951-2016 by sowing and culturing on nutrient media with visual counting of grown colonies. Results. Scientifically substantiated the results of the study of the effectiveness of alternative high-protein bioorganic raw materials in the aspect of formation of protein composition of curd-based bioproduct. Organoleptic and physico-chemical parameters confirming high consumer properties of the product have been presented. A favorable influence of vegetable raw materials on the formation of the original consumer properties of the bioproducthas been established. Conclusion. A new milk-protein bioproducthas been developed, produced according to the traditional technology of curd by the method of acid-cheese coagulation followed by mixing the curd-casein base of the product with probiotic acidophilus, albumin whey protein mass preliminary isolated by ultrafiltration of return curd whey, and a suspension of green freshwater algae chlorella as a bioorganic source of protein, iodine and zink.