Development of kefir technology with celery pure

The creation of new types functional food products is an actual direction the development industry at present time. purpose work was to develop technology, investigate properties and quality indicators kefir using celery puree. Experimental studies organoleptic, physicochemical microbiological were conducted in laboratory department technology milk dairy products. For production we used a fermentation culture directly applied by DVS company “CHR Hansen” (Denmark) Kefir-1, which includes Debaryomyces hansenii yeast meso- thermophilic lactococci: Lactococcus lactis subsp. cremoris, biovar. diacetylactis, lactis, Leuconostoc, Streptococcus thermophilus. Stalks prepare puree conditions. washed, cut into small cubes. Chopped cubes placed vessel, amount water added, brought boil. After that, drained, carefully ground with blender smooth puree-like consistency. At first stage, recipes developed different amounts We produced 3 samples kefir: sample 1 – use 20 % weight normalized mixture; 2 30 %; 35 %. Kefir made tank method. cooled sent for normalization. normalization, mixture pasteurization temperature (95 ± 1) °C holding time 5 minutes. Fermentation Kefir-1 added (30 ºС. To evenly distribute culture, mixing 10-15 subjected fermentation, 20, product weight. thoroughly mixed immediately 8 maturation 12 hours. Organoleptic, physical chemical studied finished accordance DSTU 4417:2005 “Kefir. Specifications”. titrated acidity determined according GOST 3624-92 “Milk Titrometric methods determining acidity”. Active measured electronic pH meter “Muttler Toledo MP220”. total number lactic acid cultures parallel inoculation dilutions yogurt Petri dishes on Lactobacagar medium followed incubation thermostat (37 ºС days under anaerobic According organoleptic parameters, particular, better appearance consistency, it recommended technology. parameters milk-vegetable after are as follows: 75–80 ºT, active 4.8–4.7 units pH, mass fraction fat 2.5 During storage 14 days, changed least puree, caused, our opinion, presence essential oils suppress microflora. results viable bacteria during (4 2) indicate intensification growth bacteria. Their more smallest