Biotechnology of yogurt producing with specialized fermentation starters: safety indicators assessment

Abstract

We are what we are eating. It is critically important to know you are eating a safe and quality meal. And the big companies have not to be excluded. Checking of the manufacturing technologies can show points which need more attention for getting a useful product. The aim of the research was to evaluate the yogurt production process according to biotechnology qualitative and safety. The authors have studied technical regiments of the yogurt "Dolce" and "Bios" ("Foodmaster" joint-stock company) preparation. The study results declare the milk-products by the "Foodmaster" joint-stock company meets the requirements for fermented milk products raw materials production. Specialized microorganisms for dairy products manufacturing from lactic acid bacteria and bifidobacteria strains were tested: "Bios" yogurt B. longum-B-5-M, "Dolce" yogurt lactic acid bacteria Str. thermophilus-SV-M, L. acidophilus-L1-M. Microorganisms starter cultures were meet the requirements for fermented milk products manufacturing with prophylactic and therapeutic purposes. We have checked the yogurt "Bios" and "Dolce" manufacture process in the "Foodmaster" joint-stock company. And can conclude the checked products can be getting a useful product in our meal list.

Web-Based Module on Biotechnology: Fostering Preservice Science Teachers’ Eco-literacy Skills

“…On page seven, the application of food biotechnology is explained, for example, yogurt and tempeh. In this study, it was assumed that the materials of yogurt and tempeh are internationally recognized as the results of the conventional biotechnology process (Gómez-Camacho et al, 2022;Kenzheyeva et al, 2022;Khosravi-Darani et al, 2014;Pilco et al, 2019). Page eight explains Rhizopus oligosporus.…”