Research of rheological properties of fermented milk ice cream with high content of exopolysaccharides

Abstract

As a result of scientific and technological research, the ingredient composition and the feasibility of using complex bacterial starter cultures as part of fermented milk ice cream have been substantiated. The objects of the study were samples of mixtures for the production of fermented milk ice cream were considered, which included dairy and non-dairy components, including complex bacterial starter cultures: YF-L812 (Streptococcus thermophilus, Lactobacillus bulgaricus) - control sample and YO-PROX 777 (Streptococcus thermophilus, Lactobacillus delbrueckii ssp.bulgaricus), as well as pectin stabilizers “Grindsted Pektin LC 710” and “Cremodan SE 334” with a concentration of 0.1-0.7%. It was found that a prototype sample with starter culture YO-PROX 777 has increased values of dynamic viscosity compared with the control sample with similar stabilizers and their identical concentrations, which is evidence of the accumulation of exopolysaccharides in the fermented fermented milk mixture. A prototype of fermented milk ice cream has better shape stability during temperature control, the thawing rate is reduced by 1.6 times compared to the control. The degree of overrun of the prototype fermented milk ice cream is 37.6%, which is 1.2 times higher compared to the control.