Laboratory lesson on studying the basics of production processes and technology for obtaining fermented milk products from dairy products

As part of the students' independent work on the topic "Biotechnology of national fermented milk products", a project on the topic "Study of the fundamentals of technology and production processes for obtaining fermented milk products from dairy products" was defended in a laboratory class.

Types of fermented milk products created by students within the framework of the project: kefir, sour cream, various yoghurts and whey-based drinks (fruit and berry), cottage cheese and chocolate curd cheese bars.

During the course, students mastered the processes of preparing dough based on various lactic acid bacteria and yeast cultures, fermentation and cooling of creams, the specifics of heating technology, separation, homogenization in different modes, maturation of the final products obtained from them, and packaging methods.

They also paid attention to and implemented high-level labeling of the final products, and it should be noted that they also did a lot of work on the label design.

Tastings were held to discuss the taste and nutritional value of each prepared product. Participants discussed traditional and industrial fermentation methods that can improve dairy production, examining fermentation processes in detail.