RELEVANCE OF THE USE OF ALBUMIN IN THE BIOTECHNOLOGY OF FERMENTED MILK DRINK

EDN: CIOIUF

Abstract

In recent years, the problem of proper nutrition in our country and around the world has become especially acute. With poor nutrition, the metabolism, the digestive, cardiovascular, ner­vous and other systems of the body are disrupted. The human diet should constantly include more than six hundred nutrients, about 95 % of which have therapeutic and preventive properties.

Fermented milk products have a number of useful properties. They prevent the proliferation of putrefactive intestinal bacteria, improve digestion, promote intestinal cleansing and better assimilation of food. The constant use of these products slows down the aging process, since lactic acid is able to destroy the bacteria that are responsible for the rotting of food in the intestine. In addition, they are a source of enzymes, mineral salts, proteins and vitamins B₁₂ and D, organic and saturated fatty acids, mono- and disaccharides, macro- and microelements.

Thus, one of the promising directions is the production of sour-milk drinks with high biological value, enriched with probiotics and protein. The introduction of probiotic bacteria and protein into the composition of the drink will enhance the positive properties of the product, thanks to which the transport of beneficial substances through the blood takes place, the water balance in cells and intercellular space is preserved, the work of the immune system is carried out, enzyme transformations, and will also allow this product to be attributed to functional food products for therapeutic and preventive purposes.