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PREPARATION OF CULTURED MILK PRODUCTS FOR FREEZE-DRYING.

[In Russian. / En russe.]

Author(s) : ALEKSEEV N. G., GULJAEV V. L.

Type of article: Article

Summary

THE DIFFICULTY OF CULTURED PRODUCTS AS REGARDS FREEZE-DRYING IS THEIR HIGH MOISTURE CONTENT (87-88% WATER). IN THESE EXPERIMENTS KEFIR GRAINS WERE CULTIVATED IN MILK WITH 6-42% TS (TOTAL SOLIDS), THE RESULTS SHOWING A RAPID INHIBITION OF KEFIR MICROFLORA GROWTH AS THE TS EXCEEDS 36%. BEST RESULTS WERE OBTAINED WITH CONCENTRATES CONTAINING 36% TS. OPTIMUM PROCEDURES FOR THE FREEZE-DRYING PROCESS INCLUDE THE RATE OF FREEZING 0. 9K/MIN; FINAL FREEZING TEMPERATURE 258 TO 255 K (-15 TO -18 DEGC) FOR KEFIR AND 250 TO 248K (-23 TO -25 DEGC) FOR PROSTOKVASHA. FREEZE-DRYING CONCENTRATED FERMENTED PRODUCTS (AT 36% TS) REDUCED THE DURATION OF THE PROCESS BY 30-50%, AND PRODUCTS COULD BE KEPT FOR 9 MONTHS WITHOUT THEIR QUALITY BEING ADVERSELY AFFECTED.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1982-1785
  • Languages: Russian
  • Source: Molocn. Prom. - n. 4
  • Publication date: 1981

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