Method for producing a fermented milk product fortified with an iodine-containing additive

Abstract

This utility model relates to the food industry, specifically to technologies for producing fermented milk products fortified with iodine-containing components, and can be used in the creation of functional and preventative nutrition products. The objective of the development is to create a process for producing a fermented milk product fortified with a stable iodine-containing additive—iodine casein—that ensures the guaranteed preservation of bioavailable iodine in the product, uniform distribution of the micronutrient, stability of structure and organoleptic properties, increased nutritional value, and the possibility of use in preventative nutrition.The objective of the proposed method for producing a fermented milk product is to: - utilize organically bound iodine in the form of iodocasein; - ensure uniform distribution and stability of iodine during heat treatment, fermentation, and storage; - utilize a specific probiotic starter composition and fermentation modes; - guarantee a product serving containing 15-20% of the daily iodine requirement per 100 g, a feat not disclosed in any of the analyzed solutions. The technical result consists in obtaining a fermented milk product with a stable structure and uniform consistency, featuring a uniform distribution of the iodine-containing component. This component, in turn, provides the body with 15-20% of the daily iodine requirement per 100 g of product. Furthermore, it possesses optimal probiotic characteristics and improved consumer properties.This result is achieved by introducing into the technological process the stage of adding iodine casein in optimal dosages (2.5-5.0 g per 1000 kg of milk) at a certain temperature, excluding the destruction of the iodine-containing fraction. The essence of the utility model is that the method for producing a fermented milk product fortified with an iodine-containing additive includes filtering milk, pasteurizing at a temperature of 85-87 °C for 5-10 minutes, cooling to 40-45 °C, adding a starter and fermentation, characterized in that at a temperature of 40-45 °C, an iodine-containing component - iodocasein - is additionally introduced into the milk mixture in an amount of 2.5-5.0 g per 1000 kg of milk, after which fermentation is carried out at 40-45 °C for 6-8 hours until a pH of 4.5 is achieved, the product is cooled to 8-10 °C, kept at 2-6 °C for at least 12 hours and stored at a temperature of 2-6 °C for 3-5 days.