(ORDO NEWS) — Today, more and more people are faced with lactose intolerance and are forced to give up fermented milk products.
Biotechnologists from the Perm Polytechnic University proposed to create yogurt based on coconut milk, which will be better digested and will provide consumers with beneficial bacteria for the gastrointestinal tract.
They published the results of the study in the collection of materials of the XVII All-Russian Conference of Young Scientists, Postgraduates and Students with International Participation “Food Technologies and Biotechnologies”. “Sour-milk products help maintain human health and adapt to adverse environmental conditions.
They contain substances necessary for the body in an easily digestible form, in particular, they contribute to the restoration of the microflora of the gastrointestinal tract after antibiotics and are often used for prevention after injuries and operations.
But those who are lactose intolerant cannot eat cow’s milk products. Therefore, we proposed to create vegetable yogurt that will contain bacteria that are beneficial for the gastrointestinal tract and will be better absorbed by people with lactose intolerance,” explains Anna Portnova, Associate Professor of the Chemistry and Biotechnology Department of the Perm Polytechnic University, Candidate of Chemical Sciences.
The main component on which the fermentation process and the quality of the finished yogurt depends is milk. Biotechnologists from the Perm Polytechnic University suggested using vegetable milk to create the product. To do this, they studied the technology of its fermentation, the types of bacteria for fermentation and starter cultures for making yogurt.
Biotechnologists conducted a series of experiments using a preparation that includes eight active and clinically studied strains of probiotics as a starter. As a result of the work done, they managed to obtain a product with the desired properties.
“During the experiment, we filled glass 150-ml jars of coconut milk and heated them in a water bath to 80 degrees, and then cooled to 40. Then, one capsule of a dry biological product was dissolved in the first of them, stirring the mixture, and half a capsule was added to the second. The fermented milk was left for 12 hours at a temperature of 40 degrees Celsius.
As a result, we got a white viscous mass with a homogeneous consistency, and then studied the properties of the product. When determining microbiological indicators, the presence of useful lactic acid microorganisms in yogurt – lactobacilli and bifidobacteria – was confirmed, ”says Olga Shirobokova, one of the developers, a student at the Chemistry and Biotechnology Department of the Perm Polytechnic University.
Studies have shown the possibility of obtaining plant-based yogurt containing probiotics , which can be used as an alternative to fermented milk products from animal milk. The development will be promising for implementation in the food industry, biotechnologists believe.
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