Sour Milk Production Technology and Its Nutritive Value
Farida Smolnikova1, Zhanar Moldabayeva2, Marina Klychkova3, Olga Gorelik4, Ruslan Khaybrakhmanov5, Irina Mironova6, Azamat Kalimullin7, Gulnara Latypova8

1Farida Smolnikova, Shakarim State University of Semey, Semey, Kazakhstan
2Zhanar Moldabayeva, Shakarim State University of Semey, Semey, Kazakhstan.
3Marina Klychkova, Orenburg State University, Orenburg, Russia.
4Olga Gorelik, Ural State Agrarian University, Yekaterinburg, Russia.
5Ruslan Khaybrakhmanov, State University of land Management, Moscow, Russia.
6Irina Mironova, Bashkir State Agrarian University, Ufa, Russia.
7Azamat Kalimullin, Bashkir State Agrarian University, Ufa, Russia.
8Gulnara Latypova, Bashkir State Agrarian University, Ufa, RussiaManuscript received on 05 May 2019 | Revised Manuscript received on 12 May 2019 | Manuscript published on 30 May 2019 | PP: 670-672 | Volume-8 Issue-7, May 2019 | Retrieval Number: G5555058719/19©BEIESP

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Abstract: This paper presents the method of sour (fermented) milk drink production technology and its nutritive value. The method includes the preparation of mixture from milk and plant ingredients (dill and parsley), cooling, adding the symbiotic starter “Simbilact V1VO with lactulose”, fermentation and mixing, cooling the product and packaging. Souring the mixture is carried out at 37 °C for 6-8 hours, and the ingredients are taken at the following ratio: milk 91%, parsley 2.5-5.0%, dill 2.5-5.0%, symbiotic starter 1.5%. The nutritive value is higher in developed sour milk drink as compared to the control milk drink. The developed sour milk product tends to have more vitamins (especially Vitamin C), minerals and protein than the control sour milk product.
Keyword: Sour Milk, Fermentation, Dill, Parsley, Technology, Symbiotic Starter Culture. 
Scope of the Article: Production