FERMENTED MILK DRINK WITH TRITERPENE-CONTAINING RAW MATERIALS

CZILOO

Abstract

The study focuses on developing a technology for producing a functional fermented milk drink enriched with betulin, a triterpene compound derived from birch bark. The aim was to enhance milk processing efficiency by adapting betulin to lactic acid and mixed fermentation conditions, as well as to determine optimal technological parameters for improving organoleptic properties and storage stability. The experiment used cow’s milk and betulin (TU 10.89.15-003-32227225-2024). The influence of betulin doses (0,003%, 0,008%, 0,013%) on active acidity dynamics, consistency, flavor, and storage stability was analyzed. Two starter cultures were tested: YO-428L (mixed fermentation, including Saccharomyces cerevisiae) and LAT BY-T (Streptococcus thermophilus and Lactobacillus bulgaricus).Results demonstrated that betulin stabilizes the fermented milk gel structure, preventing syneresis and ensuring homogeneous viscosity. The most significant improvement was observed with the LAT BY-T starter: samples containing 0,013% betulin exhibited a dense texture without whey separation, a pronounced dairy flavor, and a subtle birch aroma. Active acidity remained stable during 16 days of storage, indicating slowed post-acidification. In mixed fermentation (YO-428L), betulin slightly inhibited yeast activity, yet organoleptic scores were lower compared to LAT BY-T.Sensory evaluation confirmed that samples with 0,013% betulin received the highest scores due to balanced taste and enhanced texture. The practical outcome includes the development of technical standards for the drinks "Peresvet" and "Radost." The findings highlight the potential of plant-based additives in dairy technology to create functional products enriched with bioactive compounds. This research contributes to recipe optimization, competitive product development, and meeting the demand for healthier food options.