Fortification of dairy products with pro- and prebiotics

The composition of the microflora in the human gastrointestinal tract (GI tract) can change constantly. It depends on the conditions in which a person was born, age, diet, lifestyle, region of residence, various diseases and medications taken. It is very important to maintain the correct balance (ratio) of microorganisms in the GI tract. The novelty of the research lies in the development of symbiotic fermented dairy products, including probiotic microbial cultures and prebiotics. This urgent and promising direction for the development of the dairy industry will enrich consumers’ diets and companies’ product ranges with functional and useful products. Probiotic micro-organisms added to milk in the form of pure cultures were not active enough and did not reach the high titres required for the development of curative and prophylactic foods. The addition of prebiotics to milk at a rate of 3% prior to pasteurisation reduces the risk of extraneous microflora developing during production and improves the curd of the final product. The use of a combination of pure strains of probiotic cultures at a higher concentration (5%) and cultures of microorganisms capable of forming a dense milk curd during fermentation allows a product with good organoleptic characteristics, stable consistency and a high titer of probiotic microorganisms (from 1.0×109 CFU) to be obtained. The profitability of the production of such products is on average 35–40%.

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