Physico-chemical indicators of kefir with biologically active iodine in the process of fermentation

Abstract

Iodine is a natural trace element that is necessary for the human body. The function of iodine in the human body is the synthesis of thyroid hormones. Iodine deficiency has many negative consequences for the human body. Iodine deficiency is especially dangerous for pregnant women and children. Insufficient iodine in pregnant women increases the risk of miscarriage and birth of a child with cognitive impairment. Iodine deficiency in children has the following consequences: delayed physical development, delayed intellectual development, decreased mental activity, drowsiness, lethargy. Expanding food with iodine is a necessary step to overcome the problem of iodine deficiency.The quality of dairy products in Ukraine is very high. Due to the mandatory implementation of the HACCP system, manufacturers are improving equipment and production technologies. Accordingly, the requirements for the quality of raw materials increase in proportion to the competitiveness of the enterprise. That is why it is important to develop dairy products that will be in demand among consumers.Kefir with a biologically active additive “Iodis-concentrate” is a source of the required amount of iodine for the body. Jodis-concentrate is a certified biologically active additive that is widely used in the food industry. It has already found application in water production and the meat industry. The article presents a comparative analysis of changes in titrated acidity and active acidity (pH) in control and experimental samples of kefir during fermentation with the addition of biologically active iodine. The source of iodine was a biologically active additive "Iodis-concentrate". It is shown that the titrated acidity in both samples of kefir – control and experimental – had the same dynamics before growth during fermentation, which indicates no effect of the addition of biologically active iodine on the dynamics of titrated acidity. The same tendency to decrease the active acidity (pH) in control and experimental samples of kefir during fermentation with a difference within the significant error, indicating no effect of adding biologically active iodine to kefir on active acidity (pH).

The role of bifidobacteria in the production of functional products

“…Понад 80 % ринку молочних продуктів функціонального призначення представлено продуктами з про-та пребіотиками, 8 % -продуктами з БАР, близько 12 % складають інші продукти. Аналіз цих продуктів свідчить про те, що у більшості випадків їх пробіотичний вплив обумовлений регламентованою кількістю лактобактерій, тимчасом як кількість життєздатних клітин біфідобактерій у продуктах часто не відповідає вимогам нормативних документів, що знижує їх функціональний вплив на організм людини (Gerasimenko et al, 2016;Dalievska & Pokotylo, 2021).…”