CHANGES IN PHYSICOCHEMICAL AND MICROBIOLOGICAL PARAMETERS OF YOGURT WITH THE ADDITION OF BIOLOGICALLY ACTIVE IODINE DURING STORAGE

D. Dalievska, O. Pokotylo

Abstract


In the work on the results of experimental physicochemical and microbiological parameters of yogurt with the addition of biologically active iodine during the technological process of storage. Raw materials from the Buchachagrokhlibprom farm, Buchach, Ternopil region, are used for research. The source of iodine is a biologically active supplement "Iodis-concentrate", the amount of iodine in relation to WHO. The leavening culture was sourdough for TM "Vivo" yogurt. Bacterial composition: Streptococcus thermophilus Lactobacillus delbrueckii ssp. bulgaricus Lactobacillus acidophilus Bifidobacterium lactis. The calculation is performed according to the instructions. Control samples of yogurt (yogurt without biologically active additive "Iodis-concentrate") and test samples (yogurt with biologically active additive "Iodis-concentrate") were studied. The change of physicochemical parameters, namely titrated acidity and active acidity, was studied. The change of microbiological indicators, namely the change of the number of lactic acid bacteria has been studied.

Key words: iodine, iodine deficiency, iodine deficiency diseases, fermented milk products, yogurt.


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References


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DOI: https://doi.org/10.26886/2414-634X.3(47)2021.13

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