INFLUENCE OF EFFECTS OF ULTRASONIC IMPACT ON THE ACTIVITY OF STARTER CULTURES IN SOUR-MILK DRINKS

Abstract

The article studies the possibility of using innovative approaches in technology of sour-milk
beverages in order to ensure their characteristic functional properties due to the presence of appropriate
microorganisms. It is known that milk drinks have traditionally been associated with
‘healthy products’ with consumers, however, in recent years many fermented beverages sold to the
population lost its useful properties. This negative trend is due to a huge number of reasons and
factors. However, regardless of them this situation needs to be solved as evidenced by priority
regulatory and legislative documents of the food industry. The authors study the effects of the use
of ultrasonic cavitation for activation of starter cultures used in the production of fermented milk
drinks, in particular yoghurt and kefir. The article presents the results of research and evaluation of
microflora of drinks (kefir and yogurt from different manufacturers) sold on the consumer market
of the Ural region. The authors justify the possibility of using ultrasonic cavitation effect to solve
the identified problems and inconsistencies with respect to the qualitative composition of microflora
of beverages. The authors offer results of microscopic examination and evaluation of microflora
of modified beverages produced by ultrasonic cavitation and their comparison with control
samples of sour-milk drinks. These findings suggest the possibility and feasibility of using ultrasound
cavitation effects for activation of different types of starter cultures and provide a characteristic
microflora for the studied fermented drinks. This, in its turn, will form their functional properties
and ensure consumers' expectations regarding the use of milk beverages.