Designing of acidophilus product with high organoleptic properties and increased nutritional value

The aim of the study is to design an acidophilus product with high organoleptic properties and increased nutritional value. Pasteurized milk with a fat content of 2.5% was used. The fermentation starter consisting of Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus. LITMOISE cryopowders from red currant, spinachand seaweed were added. To assess the characteristics of the product, organoleptic, physico-chem- ical and microbiological tests were carried out for compliance with the requirements of the cur- rent regulatory and technical documentation. The temperature and time modes of fermentation, and the doses of enriching additives met the requirements of current state standards. According to the results of physical and chemical tests the designed acidophilus product complied with the established norms and quality standards. As a result of microbiological studies it was found that the product was completely safe. The results of the research showed the presence of lactic acid microorganisms and their activity, which indicated a positive effect of the added ingredients on the probiotic component of the product. The creation of a functional sour milk product with improved consumer properties and increased nutritional value may be of interest to dairy product manufac- turers, as well as to consumers interested in healthy nutrition.