The article presents the results of a survey of older adolescents among students. The structure of nutrition of adolescents is analyzed. It was found that the majority of students’ nutrition is not balanced, carbohydrate-containing foods predominate. There is a lack of protein, dietary fiber, vitamins and minerals. The diet of students is not observed. It is noted that at this age, many respondents have chronic diseases. It was found that most adolescents have an idea of functional nutrition products, but the frequency of consumption of such products among this category of the population often depends on the cost. As fortified foods, adolescents would prefer soft drinks, confectionery and bakery products, dairy products and fortified “fast food”. Measures to improve the health of adolescents are proposed.
The quality and safety of the resulting food product depend on many factors, including action coordination at all stages of the production process. A high level of control makes it possible to ensure it. In this sense, the HACCP system is the most suitable quality control system. The paper considers the possibility of the HACCP principles’ application to the technological process of bakery product production from wheat flour in the conditions of the Kemerovo Bread Factory. Then the authors present the possible risk analysis, identify critical points of the technological process, establish critical limits for each of the points, and define a monitoring system.
Introduction. Many strains used in dairy industry are antagonists of harmful microflora. Logically, a successful combination of several cultures can enhance the bactericidal effect. The present research objective was to develop a fermented milk drink using a prebiotic to stimulate a multicomponent starter culture.
Study objects and methods. The research featured pure strains of Bifidobacterium bifidum strain No. 791 and Lactobacillus acidophilus (VZ-AP), as well as Bio-fi Pro WR 400 beet fiber. The study involved standard and conventional research methods.
Results and discussion. The first stage defined the optimal ratios of B. bifidum and L. acidophilus for a two-component starter culture, as well as the optimal production method and their antibiotic activity. The second stage featured the functional and technological properties of the prebiotic beet fiber and its effect on the development of microorganisms in the starter. The study resulted in the main production parameters and a technological scheme for the production of fermented dairy product.
Conclusion. The paper introduces a new technology for production of a functional fermented milk product fortified with probiotics and prebiotics, as well as approved technical documentation. The new functional fermented dairy product was based on a starter
culture that combined a liquid concentrate of B. bifidum strain No. 791 and a starter culture of L. acidophilus (VZ-AP). The optimal ratio of microbial cultures was 5:1, respectively. The starter strain proved to have a high antibiotic activity. Prebiotic beet fiber Bio-fi Pro WR 400 could be recommended as a product stabilizer at the optimal amount of 0.7% by weight of standardized milk.
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