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Документ Influence of starch products on the vitality and activity of lactic acid bacteria in yogurt(2024) Ivashchenko, Olga; Khonkiv, Myroslav; Stabnikov, Victor; Polishchuk, Galyna; Marynin, Andriy; Buniowska-Olejnik, MagdalenaThe influence of starch product with different dextrose equivalents addition on the viability and activity of lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus during fermentation and storage of yogurt has been studied. An increase of dextrose equivalent and monosaccharides content in starch products reduce the fermentation time of milk due to the increase of lactic acid bacteria activity. A slight decrease in water activity in the presence of glucose-fructose syrup in yogurt in an amount of 9% had virtually no effect on the milk fermentation process. The number of lactic acid bacteria increased during the first seven days of yogurt storage added with glucose-fructose syrup. On the 14th day of storage, the concentration of cells of S. thermophilus and L. delbrueckii ssp. bulgaricus became almost the same in all yogurts due to almost complete consumption of carbon sources. When the storage of yogurt was extended to 28 days, the most stable content of lactic acid bacteria was found in yogurt added with maltodextrin due to its prebiotic properties. The increases of active acidity and syneresis in all yogurts were greatest in the first 8–14 days. Presence of dextrins in yogurt stabilizes its physical and chemical properties during storageДокумент Study of the influence of micellar casein and spelt flour on yoghurt quality indicators(Study of the influence of micellar casein and spelt flour on yoghurt quality indicators / G. Polischuk, N. Breus, O. Kochubey-Litvinenko, Т. Osmak, T. Semko, M. Borova // EUREKA: Life Sciences. – 2020. – № 4. – P. 44-52., 2020) Polishchuk, Galyna; Breus, Natalia; Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Semko, Tetiana; Borova, MarinaThe aim of the research is to study the effect of protein-containing ingredients of animal and plant origin on the quality indicators of yoghurt for the scientific substantiation of its recipe composition. Micellar casein and spelled flour are characterized by high nutritional value, exhibit functional and technological properties and can significantly affect the quality indicators of yogurt. To confirm this, the possibility of complete replacement of the structure stabilizer in the composition of yoghurt with micellar casein and spelled flour, both separately and in various ratios, was studied. As a single criterion for optimizing the recipe composition of yoghurt at various ratios between casein and spelled flour, product quality indicators were used: the degree of syneresis, effective viscosity, organoleptic indicators.Документ Technology and factors influencing Greek-style yogurt – a Review(2020) Lange, Ignace; Mleko, Stanislaw; Tomczynska-Mleko, Marta; Polishchuk, Galyna; Janas, Piotr; Ozimek, LechAnalytical studies of Greek-style yoghurt manufacturing methods, formation and physicochemical characteristics of acid milk gels and factors that define yogurt quality are presented. The review is based on all the most important scientific papers ever published on the subject. Different yoghurt production methods: traditional methods based on mechanical separators, methods based on membrane processes and methods based on direct recombination, give product with differences in properties. В аналітичному дослідженні розглянуто основні способи виробництва йогурту грецького, зокрема умови формування фізико-хімічних характеристик кислотних молочно-білкових згустків і показників якості готового продукту. Огляд ґрунтується на вагомих наукових публікаціях за обраним напрямом дослідження. На основі аналізу різних способів виробництва (традиційного, сепараторного, із застосуванням мембранних технологій, прямої рекомбінації) встановлено, що йогурт, виготовлений з їх застосуванням, суттєво відрізняється за показниками якості.