USE OF PLANT COMPONENT IN YOGURT BIOTECHNOLOGY

doi: 10.25712/ASTU.2072-8921.2021.03.013

Abstract

Full and healthy diet, in the organization of which milk and dairy products occupy an important place is a significant and necessary condition for the preservation of life and health, as well as the working capacity of the country's population. The leading Russian scientists and specialists take into account the issues of technology development in the dairy industry because of it. Fermented milk products contain biologically active components, which are have beneficial effect on the human body and on its specific organs, systems, and biotopes provided that it uses regular.

Yogurt has a number of useful properties. It prevents the proliferation of putrefactive intestinal bacteria, improves digestion, helps to cleanse the intestines and better assimilation of food. This product inhibits the process of senescence, because lactic acid is able to destroy the bacteria that are responsible for rotting food in the intestine. Yogurt is a source of enzymes, mineral salts, proteins and vitamins B12 and D, organic and saturated fatty acids, mono- and disaccharides, macro- and microelements, and is a source of calcium.

Galega officinalis has an insulin-like effect in diabetes mellitus, it is used as an additional means to treat with insulin, which allows to reduce the dose of the latter, and also acts as a diuretic, diaphoretic and increases the amount of milk for women after giving birth. Improving the technology of fermented milk drinks by enriching them with plant components, albumin and bifidobacteria will help to give the product functional properties and increase the microbiological resistance during storage.