Methodological Approach to Designing Fermented Dairy Products with Optimal Biological Value

Abstract

The development of food products implies ensuring the optimal composition and ratio of the basic components, as well as their technological compatibility. A priori, the quality of raw materials, the optimal formula of the product and the efficiency of the technological process determine the quality of products, including biological value. The use of whole-cell sensors such as infusoria Tetrahymena pyriformis is most productive for screening biological studies. At present, for a comprehensive assessment there are no data on the use of simplest technology of fermented dairy products and the design of their biological value. The purpose of this research is to develop a methodology for creating whole-milk products of optimal biological value using the express method of biotesting. The research object was yogurt with the ratio of the mass fraction of fat and protein in the range of 0.36 ÷ 1.5, sucrose in the range of 5 ÷ 10%. An express method for determining the relative biological value of fermented dairy products using test organisms and an original methodology for creating whole-milk products of optimal biological value have been developed. A software has been developed to calculate formula of the product optimized for the following indicators: the relative biological value of the product, the cost of raw material and basic materials. The methodology is a tool to assist industry organizations in improving production technologies and quality management systems.

Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products

“…The study of Zobkova, Yurova, Semipyatniy, et al proposes an innovative application of a biotesting procedure based on the assessment of protozoa metabolism. The research is a continuation of a previous study by the same group [45] for the development of a test for fermented milk called relative biological value (RBV) using Tetrahymena puriformis as a test organism. By applying this type of biotest, they could optimize the formulation with respect to the biofunctional and rheological properties of the final product.…”

Modification of Biotesting-Based Fermented Dairy Product Design for Curd and Curd Products

“…The test organisms were Tetrahymena pyriformis (Wh-18 strain). The test procedure was described in our earlier paper [ 30 ]. The relative biological value is determined by the ratio of the number of infusoria grown on the test sample to the number of infusoria grown on the control sample, expressed in %.…”

“…The authors of paper [ 29 ] studied several factors affecting yogurt RBV and developed guidelines for creating fermented dairy products with an optimal biological value [ 30 ]. They also developed express RBV tests for fermented dairy products using Tetrahymena pyriformis test organisms and software to generate a product formulation optimized for the following: RBV, raw material cost, optimum fat-to-protein ratio, etc.…”

Development of an approach to predicting the bioavailability of enteral nutrition products

“…[7]. Therefore, nutritional value cannot act as a comprehensive characteristic of a product as a factor of nutrient supply [8,9]. In this regard, the issue of nutritional value should be considered more deeply, i. e. from the perspective of the digestibility of the product's nutrients.…”