FERMENTED MILK PRODUCT BASED ON KEFIR WITH THE ADDITION OF CRANBERRY

It is known that one of the most favorite fermented milk products of the population of Ukraine is kefir, it accounts for more than 2/3 of the total production. The article presents the results of a study of the influence of cranberry puree on the quality indicators of kefir. The aim of the work was to substantiate the feasibility of using berry raw materials as a functional ingredient in the technology of fermented milk drinks. Commonly used methods were used, namely, viscosity (flow time), titrated acidity, microbiological indicators, and sensory evaluation was carried out according to organoleptic parameters. The study used milk, direct kefir starter and cranberry puree of different concentrations (0.2–1.0%) and Elamin (0.01–0.02%). It was shown that the optimal concentration of puree is 0.4–0.6%, which provides pleasant organoleptic properties without excessive sourness or bitterness. When the dose was increased to 1.0%, a deterioration in the taste of the product was observed. It was found that the introduction of cranberry puree into the kefir recipe at a concentration of 0.2–1.0% has a positive effect on the physicochemical, microbiological and organoleptic properties of the product during 10 days of storage. The results obtained demonstrate an increase in the relative viscosity and stability of samples with the addition of puree and Elamin, as well as an increase in the number of lactic acid bacteria during storage. At the same time, the number of yeast remained within the norms, and BGKP was not detected. Cranberry puree contributed to the extension of the shelf life of the product up to 10 days due to its antioxidant and antimicrobial properties. It was found that the introduction of puree contributes to the preservation of a high number of lactic acid bacteria and yeast, improves taste characteristics and increases the antioxidant activity of the product. The relative viscosity of kefir increases with increasing puree concentration, reaching a maximum at 1.0% (45.1s on day 3), which indicates increased structural stability. The proposed product can be recommended as a functional drink for a wide range of consumers, in particular people with increased needs for antioxidants and iodine.