August (published: )
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Shelf life of a fermented milk drink based on buttermilk using a consortium of lactic acid and propionic acid microorganisms
Reference for citation: Batukhtina E. D., Anistratova O. V. Shelf life of a fermented milk drink based on buttermilk using a consortium of lactic acid and propionic acid microorganisms. Journal of International Academy of Refrigeration. 2026. No 3. p. 47-54. DOI: 10.17586/1606‑4313‑2026‑25‑3-47-54
Abstract. Thearticledescribesthe resultsof the processof developingandjustifyingthe shelflife of a functionalfermentedmilk productbasedon buttermilk.To increasethe resource efficiencyof the dairyindustry, atechnologyfor producinga fermentedmilk drinkusinga microbialconsortiumincludinglacticacid bacteria (Streptococcussalivariussubsp.Thermophilus and Lactobacillus delbrueckii subsp.bulgaricus)andpropionicacid microorganisms(Propionibacteriumfreudenreichiisubsp.shermaniiKM-186)aswellas inulinprebioticsandwheyproteinconcentrates (CSB) is proposed.It was foundthatthe optimaldosageof CSBis2%ofthe massof the mixture,whichensuresthe formationof a clotwitha consistencycharacteristicoffermentedmilk drinksandimprovedstructuraland mechanicalproperties.The organoleptic,physico-chemical,andmicrobiologicalstudieshave confirmedthe safetyandqualitystabilityof the productduring15daysof storageata temperatureof 4±2°C.Duringthe entireshelflife, nopathogenicmicroorganisms,yeast, ormoldswere detected,whilethe viabilityof probioticbacteriaremainedata levelexceedingregulatoryrequirements(at least10⁷CFU/gforlacticacid and10⁶CFU/gforpropionicacid microorganisms).The dataobtainedindicatethehighfunctionalpotentialof the developedproductandopenup prospectsforitsindustrialimplementationasa meansof preventingdysbiosisandstrengtheningthe immunesystem.
Keywords: buttermilk, functional fermented milk product, propionic acid bacteria, lactic acid microorganisms, inulin, milk protein, shelf life, probiotics, prebiotics.
Acknowledgement: Исследование выполнено при финансовой поддержке Российского фонда фундаментальных исследований в рамках научного проекта (грант № 19-08-00865 А).
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