Moscow, Russian Federation
The article presents the results of experimental studies on approbation of the most significant technological modes of curd-based sour-milk product production revealed in the process of full-factor experiment. The most significant parameters were pasteurization temperature of raw milk 81 °C and the temperature of clot heating before cutting 54 °C. When biotesting the product made in accordance with the above regimes, the maximum value of relative biological value was on average 131,6±10,5 % for the skimmed product and 107,4±8,6 % for the product of 9 % fat content. In addition, the results obtained showed a statistically significant increase in the biomass of test organisms larger than 50 μm characteristic of an adult. Thus, the most significant technological regimes established in the experiment should be considered adequate and acceptable for the reproduction of the experimental fermented dairy product based on cottage cheese.
curd-based fermented milk product, full-factor experiment, approbation, RBV, vital signs of the biological model Tetrahymena pyriformis
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