Chitosan-Fortified Fermented Dairy Product with Extended Shelf-Life

If added to fermented dairy products, polysaccharide chitosan fortifies them with insoluble dietary fibers and increases their storage capacity. This research was conducted in the laboratories of the North Caucasus Federal University and the Belarusian State University. It showed that chitosan, when introduced into milk before fermentation, increases the system’s resistance to syneresis due to its moisture-retaining ability. However, the effect of chitosan on the lactic acid microflora is controversial. In this study, chitosan had an obvious bacteriostatic effect on Lactobacillus delbrueckii subsp culture. bulgaricus but stimulated Streptococcus salivarius subsp. thermophilus. The combination of these starter cultures in a ratio of 1:3 made it possible to obtain a chitosan-fortified fermented dairy product with a pleasant taste and extended shelf-life.