Features of yogurt technology with germinated grains

Among the wide assortment of dairy products, a special role is played by high-protein fermented milk products – yogurts, the production and assortment of which must be significantly increased. It is yogurts that are in great demand among the population as a light, complete snack, and they have long since become components of various dishes. Therefore, we consider it expedient to expand the range of such a necessary fermented milk product as yogurt by adding sprouted cereal grains to its composition, as the need to consume nutritionally complete products is growing and there is a need to create dairy products with a new, improved composition. The work presents the technology of making yogurt using germinated grains of cereal crops of the “CHOICE” company. Yogurt is made according to the classical technology, the bacterial preparation YoFlex Creamy 2.0 and Premium 2.0 was used for the fermentation of the normalized mixture. 4 samples of yogurt were obtained: Control, sample 1 – using an additive in the amount of 3 %, sample 2 – using an additive in the amount of 6 %, sample 3 – using an additive in the amount of 10 %. A study of dairy raw materials for compliance with the requirements of current regulatory documentation was carried out, as well as a study of the finished product – yogurt with sprouted cereal grains for compliance of organoleptic, physico-chemical and microbiological indicators with the requirements of the Standard. The titrated acidity in milk was determined according to DSTU 3624-92 “Milk and dairy products. Titrometric methods of determining acidity”. The active acidity of milk and yogurt was measured with an electronic pH meter “Muttler Toledo MP220” and according to GOST 19881-74 “Potentiometric analyzers for controlling the pH of milk and products. General technical conditions”. Organoleptic indicators were determined according to DSTU 3662: 2018 “Cow's milk. Procurement requirements”. Determination of protein, lactose, mass fraction of fat and density of milk was carried out on the “Ecomilk” device. The general rules of sampling were carried out according to DSTU IDF 117B:2003. Acidity, as well as organoleptic indicators and safety indicators were controlled in the finished product. It was established that the optimal percentage of the use of sprouted grains is 6 %, because such a percentage has a positive effect on the formation of the taste and aroma of yogurt, which is very important for the consumer. We recommend consuming yogurt within 12–14 days, as yogurt loses its qualities and safety characteristics in the future.