Development of the Technology for Obtaining a Probiotic Fermented Milk Product Enriched with Magnesium and Whey Proteins

The problem of an increase in the level of alimentary-dependent diseases has a global scale, and the fulfilment of tasks to solve it is included in the state programs of most developed countries, including the Russian Federation. Enrichment of food products of mass consumption with essential micronutrients is a modern, most economically profitable, effective and physiological way to improve the health of the population. The research is aimed at development of the technology of probiotic fermented milk product enriched with magnesium-containing whey protein concentrate for the prevention of alimentary-dependent diseases. The experiments were aimed at studying the effect of various doses of WPC-Mg on the main organoleptic, physicochemical and microbiological indicators of the enriched fermented milk product. As a result of the conducted research, it has been determined that introduction of WPC-Mg to the milk base in the amount of 10% has a stimulating effect on the biochemical processes in the production of fermented milk drinks. It has been found that the structural and mechanical characteristics of WPC-Mg promote the formation of stronger intermolecular bonds in the fermented milk clot, which significantly improves the rheological characteristics of the product and makes the consistency of the drink similar to that of the products with a high mass fraction of fat. Based on the experimental data obtained, the technology of obtaining a probiotic fermented milk product enriched with magnesium and whey proteins has been developed. The obtained results open up broad perspectives for creating probiotic enriched products for functional and therapeutic nutrition.