DEVELOPMENT OF TECHNOLOGIES FOR IDENTIFICATION OF FACTORS REDUCING THE BIOSAFETY OF GRAIN RAW MATERIALS

The strategy of scientific and technological development of the Russian Federation in the long term defines the most significant priorities for the development of the country. Among the major challenges is ensuring food security and food independence of the country. The use of secondary resources of dairy production can eliminate risks in terms of resource-saving technology, which determines the priority areas of development of the country's agro-industrial complex. General concepts related to the use of secondary resources in the production of fermented milk products are of crucial importance for identifying promising resource-saving approaches for the production of functional fermented milk food products. The purpose of this study was to implement a biotechnological approach in the technology of a complex starter system (CSS) for fermented drinks based on milk curd whey with direct addition of Lactobacillus delbrueckii subsp. Bulgaricus. At the stage of obtaining the KZS, the whey was treated with low-frequency ultrasound to optimize the dispersed composition of the raw material. The effect of low-frequency ultrasound was carried out in the mode – with a power of 60 % of the passport value and an exposure time of 30 seconds (the rational mode was selected in accordance with Patent RU 2665786). To assess the applicability of the KZS in the technology of fermented milk products, fermented clots were prepared and their comprehensive assessment was carried out. Yogurts were determined as a model fermented milk product. It should be noted that the results of the study of fermented yogurt clots obtained on the basis of KZS using ultrasound were confirmed by the observed changes in terms of reducing the fermentation process, on average by 1.5–2 hours, which is of decisive importance for determining the quorum in the development of import-substituting technologies and resource conservation of secondary dairy raw materials.