Midunitsa Y.S. 1
1 Kemerovo Institute of Food Science and Technology
The present research is devoted to the improvement of kefir production technology. Nowadays kefir is the most consumed fermented dairy product. It is the main product for children nutrition. Kefir is included in different diets. It possesses high nutritive value. It consists of a unique number of microorganisms: yeasts, fermented mesophilic and aroma-producing streptococci, fermented mesophilic and thermophilic organisms, acetic-acid bacteria. Constart searches of the improvement of technological process of kefir production are being conducted now. The usage of processed starter is offered as are activating action. The activation is carried out by the electromagnetic field with frequency 2,45 gigahertz. Complicated physical and chemical processes take place which enhance diffusion and osmotic processes of microorganism activity. It is stated that the duration time of kefir production has been reduced by 12 % with the usage of processed starter. The improvement of organoleptic indices and storage period for 24 hours have been proved. The research conducted shows the possibility of the optimization process of kefir production.