сычужный сыр
Сыр «Любительский»
(Украина)
Сыр «Сулугуни»
(Казахстан) Streptococcus lactis Streptococcus lactis Streptococcus cremoris Streptococcus thermophilus Streptococcus thermophilus Lactobacillus casei
Lactobacillus bulgaricus Lactobacillus plantarum Lactobacillus plantarum
Согласно данным Алимжановой Л.В. (1997), Нуржановой А. (2010) в состав заквасок рассольных сыров входят такие кисломолочные микроорганизмы, как Str. lactis, Str. cremoris, L. plantarum и Str. thermophilus. Как видно из таблицы 3, полученные нами результаты подтверждают наличие вышеуказанных культур в составе заквасок отечественного рассольного сыра «Сулугуни».
По данным Беловой Г.А., Бузова И.П. и Гудкова А.В., в рассольных сырах могут содержаться L. casei и L. bulgaricus в комплексе со Str. thermophilus и Str. lactis.
Идентификация выделенных нами культур молочнокислых бактерий из грузинских сыров подтвердила эти результаты в ходе наших исследований.
При проведении микроскопии микроорганизмов, выросших на среде Эндо, были установлены морфологические признаки молочнокислых бактерий. Нашими исследованиями не было обнаружено наличие представителей неспецифической микрофлоры, таких, как мезофильных анаэробных и факультативно-анаэробных микроорганизмов и бактерий группы кишечной палочки.
Таким образом, сравнительный анализ микрофлоры рассольных сыров отечественного и зарубежного производства показал соответствие продуктов Государственным стандартам по органолептическим и микробиологическим признакам.
Выводы
1 Органолептические показатели сыров определялись по форме, вкусу, запаху, консистенции, рисунка, корки и цвета. В результате установлено соответствие органолептических показателей требованиям ГОСТ Р 53430-2009.
2 В результате анализа проб из сыров на среде Кесслера были выявлены культуры молочнокислых микроорганизмов, которые идентифицированы как: L. bulgaricus, L.
plantarum, L. casei, Str. lactis, Str. thermophilus и Str. cremoris. В заквасках отечественных рассольных сыров преобладающими являются такие культуры, как L. casei, Str. lactis и Str.
thermophilus.
3 При проведении анализа чистоты специфической микрофлоры, не было обнаружено наличие контаминации неспецифической микрофлорой, что свидетельствует о соответствии ГОСТам.
Список литературы
1. Машаев А. Expert Kazakhstan / Сырная доля, 2014. 21 мая 2014 //
http://expertonline.kz/a12719/
2. Производство сыра и творога в Республике Казахстан // http://stat.gov.kz/faces
3. Национальная палата предпринимателей РК «Атамекен» // Отчет по результатам исследования Переработка молока и производство сыра в Республике Казахстан, 2017
4. Нуржанова А. Технология молока и молочных продуктов [Текст]: учебник / А.
Нуржанова. – Астана: Фолиант, 2010. – 216 с.
5. Догарева Н.Г., Богатова О.В. Продукты из молочного сырья: учеб. пособие. – Оренбург: ОГУ, 2010. – С. 21.
6. Алимжанова Л.В. Молочное дело [Текст]: учебник / Л.В. Алимжанова. – Акмола:
Акмолинский аграрный университет, 1997. – 222 с.
7. Гудков A.B. Сыроделие: технологические, биологические и физико-химические аспекты. Под редакцией С.А. Гудкова – М.: ДеЛи Принт, 2003. – С. 59.
8. Шергин А.Н. Состав заквасок для сыров с чеддеризацией и термомеханической обработкой сырной массы // Масло. Сыр. Состояние, проблемы, перспективы развития. – Углич, 2003. – С. 90-94.
9. Antonia Terpou, Angelika-Ioanna Gialleli, Loulouda Bosnea and other // LWT-Food Science and Technology: Novel cheese production by incorporation of sea buckthorn berries (Hippophaerhamnoides L.) supported probiotic cells. – 2017. – P. 616-624.
10. Перемышленникова Ю.П. Анализ микрофлоры сыра разных производителей //
Молодой ученый. – 2013. – №12. – С. 556-558. // URL https://moluch.ru/archive/59/8342/ (дата обращения: 28.01.2019).
11. Мичковская Н. Комсомольская правда в Украине / Выбираем правильную закваску.
21 августа 2014. // https://kp.ua/life/466794-vybyraem-pravylnuui-zakvasku
12. ГОСТ Р 53437-2009 – Сыры Сулугуни и Слоистый. Технические условия //
http://vsegost.com/Catalog/48/48674.shtml (Дата обращения 04.02.2019)
13. Методические указания по изучению морфолого-физиологических свойств специфических возбудителей кумыса, изготовленного в разных регионах Республики Казахстан [Текст]: методические указания / Мин-во образования и науки РК, Каз. нац.
аграрный ун-т, Ин-т ветеринарии и животноводства; сост.: Толысбаев Б.Т., Мыктыбаева Р.Ж., Кожахметова З.А. – Алматы: Нур-Принт, 2014. – 47 с.
14. ГОСТ 33959-2016 Сыры рассольные. Технические условия – Межгосударственный Стандарт – Сыры рассольные. Технические условия // Дата введения 2017-09-01 // http://docs.cntd.ru/document/1200142724
УКРАИНДЫҚ, ГРУЗИЯЛЫҚ ЖӘНЕ ОТАНДЫҚ МӘЙЕКТІ ІРІМШІК МИКРОФЛОРАСЫНА САЛЫСТЫРМАЛЫ ТАЛДАУ ЖҮРГІЗУ
Кухар Е.В., Əмірбекова Н.А.
Андатпа
Мақалада Қазақстан, Грузия және Украинада өндірілетін тұздақты мәйекті ірімшіктердің органолептикалық қасиеттеріне салыстырмалы талдау нәтижелері көрсетілген.
Зерттеу барысында зерттеуге алынған ірімшік типтерінің органолептикалық талдау жасалып, олардың сапалық құрамы анықталған. Талдауға алынған сынамаларда телімді микрофлора бары анықталды, телімді емес микрофлора анықталған жоқ. Мәселен, «Сулугуни» тұздақты ірімшіктерінде (Қазақстан) L. casei, L. plantarum, Str. cremori анықталса, грузиндік тұздақты ірімшіктерде Streptococcus lactis, Str. thermophilus и L. bulgarics микроорганизмдер анықталған. Ал, мәйекті тұздақты «Любительский» (Украина) ірімшігінде Str. lactis пен L.
plantarum табылған.
Кілт сөздер: мәйекті тұздақты ірімшік, микрофлора, ашытқы, сүт қышқылды микроорганизмдер.
COMPARATIVE ANALYSIS OF MICROFLORA OF THE UKRAINIAN, GEORGIAN AND DOMESTIC RENNET CHEESE
Kukhar Ye.V., Amirbekova N.A.
Abstract
The article presents the results of a comparative analysis of the organoleptic properties of brine rennet cheeses of production of Kazakhstan, Georgia and Ukraine. During the research the organoleptic analysis was carried out and the qualitative structure of microflora of the studied cheese types is revealed. In the analyzed samples existence of specific microflora is established, nonspecific microflora is not revealed. In Suluguni cheese (Kazakhstan) are revealed L. casei, L.
plantarum and Str. cremori. In the Georgian brine cheeses are revealed microorganisms of Streptococcus lactis, Str. thermophilusi L. bulgaricus. In rennetl brine «Amateur» cheese (Ukraine) were found Str. lactis and L. plantarum.
Key words: rennet brine cheese, microflora, ferment, lactic acid microorganisms.
UDK 576.6
THE DEVELOPMENT OF COMPOSITING TECHNIQUES FOR THE DAIRY AND GRAIN DESSERTS BASED ON THE USE OF PROBIOTIC MICROORGANISMS
Marat A., Mamaуeva L., Zhalelov D., Muratbekova K.
Kazakh National Agrarian University, c. Almaty Annotation
At present, more attention is paid to the development of lactic acid based products polistampa
this, it is necessary to take into account the interaction of microbes in their natural habitat and, first of all, the symbiosis of individual strains.
We previously studied lactic acid bacteria are characterized by high physiological activity for various production and valuable properties - acid formation, antagonistic activity, and resistant to bacteriophages. Conducted studies to determine the antimicrobial activity of lactic acid bacteria during growth in different media allowed to identify the individual characteristics of each culture that seem necessary for further advice on the application polistampa starter cultures for production of therapeutic and prophylactic purposes.
Knowledge of the antagonistic properties of each culture, the optimal conditions for their maximum manifestation must be taken into account in the formulation of therapeutic and dietary products with the desired properties. On the basis of a comprehensive study for fermentation in the production of fermented milk dessert combo was recommended the following strains of microorganisms Of the studied 21 strains 9 strains are representatives of S. lactis; 2 strain have the species of S. cremoris; 4 strain S. thermophilus; L. аcidophilus are 2 members; 1 strain is a representative of the L. bulgaricus and the isolated 2 strains from wheat grains are L. Plantarum.
The purpose of scientific research
Development of technology for obtaining milk-grain dessert based on the use of probiotic cultures of microorganisms and prebiotics.
Research methods
Probiotic dairy products are produced using microorganisms that are representatives of the normal microflora of the human gastrointestinal tract. A special place is occupied by probiotic products that contribute to the restoration of natural factors of protection of the human body. Their use in nutrition causes a significant improvement in the body's activity, contributes to its recovery.
Key words: antagonistic, microbiological properties, microorganisms, ferment, dairy products, strains, lactic acid bacteria, probiotics, bifidobacteria.
Introduction
In recent years, dairy products that normalize the functioning of the gastrointestinal tract have become widespread. Their use in nutrition causes a significant improvement in the body's activity, contributes to its recovery, and in some cases helps to avoid the use of drugs. It is proved that such dairy products should be used not only for the prevention, but also for the treatment of almost all diseases, including diseases of the gastrointestinal tract.
The special importance of lactic acid bacteria is determined by their physiological, biochemical, antibiotic and probiotic properties [1].
Lactic acid products have a significant bactericidal effect, which is due to their beneficial effect on the human body and animals. Many researchers explained the effect of lactic and other acids contained in them (acetic, formic, etc.), alcohols, peroxides and other metabolites accumulated by lactic acid microbes during their growth and development. The action of such metabolites is based on pH reduction and inhibition of pathogenic and opportunistic bacteria growth as a result [2].
As a result of the work done to isolate highly active strains with the help of a pre-prepared accumulative culture, the required strains were obtained. We isolated 21 different strains of lactic acid bacteria. Studied 21 strains 9 strains are representatives of S. lactis; 2 strain have the species of S. cremoris; 4 strain S. thermophilus;L. аcidophilus are 2 members; 1 strain is a representative of L.
bulgaricus and allocated 2 strain of wheat grains are L. plantarum.
At present, more attention is paid to the development of lactic acid based products polistampa starter culture comprising several microorganisms belonging to different genera and species. To do this, it is necessary to take into account the interaction of microbes in their natural habitat and, first of all, the symbiosis of individual strains. Many of the lactic acid bacteria studied by us are characterized by high physiological activity for various production and valuable properties-acid formation, antagonistic activity, and are resistant to the action of bacteriophages [3]. Conducted studies to determine the antimicrobial activity of lactic acid bacteria during growth in different media allowed to identify the individual characteristics of each culture that seem necessary for
further advice on the application polistampa starter cultures for production of therapeutic and prophylactic purposes. Knowledge of the antagonistic properties of each culture, the optimal conditions for their maximum manifestation must be taken into account in the formulation of therapeutic and dietary products with the desired properties.
Steadily developing direction in this area leads to the improvement of the production of such products. Among the various representatives of the normal human microflora occupy a special place bifidobacteria and lactobacilli, as they play a leading role in the maintenance and normalization of intestinal microbiocenosis, resistance to intestinal infections, improving protein and mineral metabolism and other things. All this makes it possible to consider lacto-and bifidobacteria as the basis for the creation of new food products – products with probiotic properties [4].
Bifidobacteria and acidophilic bacteria have the property to synthesize antibiotics, inhibiting the development of pathogenic microflora, participate in the synthesis of vitamins and amino acids, have a positive effect on the adsorption capacity of the intestine.
Studies have shown that a high level of normal microflora is not always an indicator that it fully manifests its useful properties. Therefore, the simultaneous use of Pro-and prebiotics becomes expedient. Introduction of components of prebiotic action into probiotic products allows to expand the range of their action. The study of the stimulating effect of prebiotics on the growth, enzymatic and adhesive activity of its own symbiotic microflora, as well as reducing its antibiotic sensitivity with the help of Pro-, pre - and synbiotic drugs is one of the urgent problems of Microbiology.
Prebiotics include dietary fibers, a significant amount contained in the germinated grain of the human colon Microflora is able to produce enzymes that break down dietary fibers, the products of their metabolism are further used by probiotic lactic acid microorganisms for growth and reproduction. In addition, organic acids are formed in this process. They, lowering acidity, prevent the development of pathogens that do not have enzymes for processing prebiotics. Together, the actions of probiotics and prebiotics stimulate and activate metabolic reactions of beneficial representatives of the human microflora [6].
In the conditions of market economy and tough competition dairy enterprises tend to develop a new, cost-effective and competitive range of dairy products, which is really possible with the full use of milk components and waste-free production. Whey is an integral secondary raw material of the dairy industry in the production of cheese, cottage cheese and casein.
The current shortage of high-tech dairy raw materials contributes to the introduction of its complex processing. In this regard, whey protein, containing all essential amino acids, it is advisable to consider as an additional source of complete protein. The presence of essential amino acids in whey protein when making it into fermented milk provides a significant increase in lactic microflora. The optimal dose of introduced whey proteins is 3-8%.
The study of the peculiarities of the effect of sprouted wheat and whey proteins on the biological properties of lactic microflora will allow to change the properties of the finished product, to develop more effective drugs of natural origin, which, in turn, will contribute to the active prevention and correct treatment of infectious and inflammatory diseases without the use of antibiotics [7].
The analysis of scientific data in the field of technology of combined products allowed to establish the main directions of its improvement of technology. The range of produced fermented milk supplements along with traditional increasing development gain a combined grain products.
The main purpose of grain fillers in these products is to enrich them with vitamins, trace elements, dietary fibers, organic acids, as well as a stimulating effect on lactic acid microorganisms. The combination of vegetable and dairy raw materials is a promising direction in the creation of qualitatively new food products. The theory and practice of combining dairy raw materials with raw materials of plant origin, including grain components, is one of the current trends in the food industry and in the future it will be further developed.
Among the priorities of the development of the dairy industry of the Republic of Kazakhstan includes such a direction as developing the scientific basis for technology of dairy products III generation, as well as dairy products purpose, including medical, functional purposes, enriched with
vitamins and biologically active additives. A relatively new direction is the production of combined functional products intended for dietary and daily nutrition, including nutrition of school-age children [8].
Research result
Perspective and actual directions of development of technologies of new combined products with the adjusted structure, according to scientifically based need, are the following:
- the use of a specially selected starter consisting of probiotic dairy crops;
- use of dairy and vegetable raw materials to stimulate the growth of probiotic lactic acid microorganisms.
Based on the analysis of the results of experimental studies, the formulation of a combined fermented milk product based on sprouted wheat using probiotics was established.
The main tasks set in this section of the research work:
- to determine the main technological parameters of the production of fermented milk product based on sprouted wheat and whey proteins using probiotics.
- to carry out production approbation of technology of the combined fermented milk product on the basis of the sprouted wheat and whey proteins with use of probiotics.
Technological scheme of production of fermented milk dessert based on sprouted wheat using probiotics consists of three stages:
1 –preparation of milk-gelled mixture;
2 –preparation of fermented milk component;
3 –mix milk-generovani mixture and milk component.
One of the determining factors affecting the biological value of the developed product is the number of viable lactic acid microorganisms in the finished product. Therefore, the ratio of fermented milk bases and generovani parts must be chosen taking into account the number of microorganisms cells/g and the organoleptic characteristics as additional components of the developed products will be flour made from sprouted wheat (5-10%), whey proteins (3-5%), as well as gelatin, sugar, flavoring (in the amount of 5-10%), the quantity of milk used should be about 80%. The results of the experiments are shown in table 1.
Table 1-Effect of the ratio of fermented milk and gelled component on the number of microorganisms CL/1 g
№ experi-
ence's
Component Number of microorganis
ms CL/1 g
Organoleptic indicators milk-
based
the desiredpart
color taste texture
1 30 50 8,6х103 corresponds to
the product of
insufficient content of fermented milk ingredient
excessively tight, hard-to desserts
2 40 40 7,4х104 corresponds to
the product of
insufficient content of fermented milk ingredient
excessively tight, hard-to desserts
3 50 30 6,1х105 corresponds to
the product of
sweet dairy flavor with a hint of wheat.
gelatinous
Examples of composition for the preparation of a combined fermented milk product based on sprouted wheat using probiotics:
1. To prepare 100 kg of the composition first, prepare the gelatin, this of 2.45 kg of gelatin soaked in 20 liters of cold water for 40 minutes, then heated to 500C. Then mixed with 30 kg of skim milk containing 8 kg of sugar, and cooled to 420C, then make a flavor in an amount of 0.05 kg.
To make the fermented milk component is used 50 kg of skim milk, pasteurized at a temperature of 80 20Сexposure time of 10 minutes, cooled to fermentation temperature 320C and introduced in an amount of 2.5 kg of bacterial ferment, prepared on the basis of lactic cultures: S.
cremoris K-3, S. lactis SSA-1 and B. longum, L. acidophilus taken in equal proportions and the amount of 5% by weight of the mixture. Make shredded sprouted wheat in the amount of 4 kg and 3 kg of whey protein concentrate. After the mixture is fermented for 5 hours. Prepared dairy component mix, not cool.
Mix thoroughly and 59.5 kg of the fermented milk component, and 40.5 kg of a milk- generovani mixture and cooled to 80C and packaged.
Received combined sour-milk product on the basis of sprouted wheat with use of probiotics has an overly sweet taste.
2. Preparation of a composition for the preparation of a combined fermented milk product based on sprouted wheat using probiotics is carried out similarly to example 1 at the following consumption of components, kg:
Example 1
№ Сomponents Quantity,% (wt.h)
1 skimmilk 82
2 sproutedwheat 5
3 bacterialstarter 2,41
4 wheyproteinconcentrate 4
5 gelatin 1
6 sugar 5,5
7 Aromatizer 0,09
The disadvantage of the resulting product is that it has an insufficient gelatinous consistency.
3. Preparation of a composition for the preparation of a combined fermented milk product based on sprouted wheat using probiotics is carried out similarly to example 1 at the following consumption of components, kg.
Example 2
№ Сomponents Quantity,% (wt.h)
1 skimmilk 73
2 sproutedwheat 12
3 bacterialstarter 2,5
4 wheyproteinconcentrate 4
5 gelatin 2,42
6 sugar 6
7 Aromatizer 0,08
The resulting fermented milk product based on sprouted wheat using probiotics has a heterogeneous structure, grain taste due to the large amount of sprouted wheat and does not allow to obtain the desired result.
The results of the selection of the main ingredients are presented in table 2.
Table 2-Examples of composition for preparation of gelled milk-grain product.
The resulting fermented milk product based on sprouted wheat using probiotics has a heterogeneous structure, grain taste due to the large amount of sprouted wheat and does not allow to obtain the desired result.
The results of the selection of the main ingredients are presented in table 2.
Table 2-Examples of composition for preparation of gelled milk-grain product
№ п/п
Usedrawmaterial, % Organoleptic indicators skimm
ilk
sproutedw heat
wheyprot einconce ntrate
bacterialst arter
gelatin sugar
Color Taste Texture
1 82 10 3 1 1 3 The product
meets the requirement
s for desserts
Excessive grain flavor. The
lack of sweetness
Long fermentatio
n time, the pro-duct
has insuffici- ent gelati- nous cons- istency
2 80 7 4 2 3 4 The pro-
duct me-ets the requirement
s for desserts
excessgrai nflavor
value added dense consisten-
cy unex- pressed sweetness
3 80 5 3 2,5 2,5 7 The product
meets the requirement
s for desserts
pure sweet fermented milk taste
with a slight taste
of wheat.
gelatinous
4 80 6 3,5 2,5 2 6 The product
meets the requirement
s for desserts
pure sweet fermented milk taste
with a slight taste
of wheat.
gelatinous
Сред нее зна- чен- ие
82 5,5 4 2,5 2,5 6 The product
meets the requirement
s for desserts
pure sweet fermented milk taste
with a slight taste
of wheat.
gelatinous
Thus, the preparation of the composition to obtain a combined fermented milk product based on sprouted wheat using probiotics is carried out similarly to example 1 at the next consumption of components,%.
Example 3
№ Сomponents Quantity,% (wt.h)
1 skimmilk 82
2 sproutedwheat 3
3 bacterialstarter 5
4 wheyproteinconcentrate 2,4
5 gelatin 5
6 sugar 0,1
7 Aromatizer 2,5
The resulting product has a jelly-like consistency, clean dairy flavor sweet with a hint of wheat.
According to the results of the conducted experiments of preparation of the combined fermented milk product on the basis of sprouted wheat with the use of probiotics the formulation which is presented in table 3 is established.
Table 3 – Composition of the combined sour-milk product on the basis of sprouted wheat with use of probiotics
Сomponents Quantity,% (wt.h)
skimmilk 82
sproutedwheat 3
bacterialstarter 5
wheyproteinconcentrate 2,4
gelatin 5
sugar 0,1
Aromatizer 2,5
Figure 1-Technological scheme of production of fermented milk product based on sprouted wheat using probiotics and prebiotics
Thus, the technological process of production (figure 2) must be carried out in compliance with sanitary norms and rules for the dairy industry, approved in the prescribed manner.
1. The technological process of production was carried out as follows: milk-gelled mixture was obtained by mixing gelatin and milk. To do this, the gelatin was pre-soaked in water and left to