IX Международная студенческая научная конференция Студенческий научный форум - 2017

Today the problem of eating is very important:ecological problems, the lack of components of organism, unhealthy eating and junk food.Human organism is weak to struggle with harmful things coming from food, air, water and medicine.Hippocrates said: "Our treating means must be food, the types of food must be medical useful for as".

The destruction of metabolism (obesity, diabetes) is the cause of illness.The problem of eating is important.That's why the investigation of milk sour its importance of human life is vital importance so, we investigated the importance of yoghurt in human life.

The number of microorganism in milk depends on its keeping. Many microorganisms come from the outside to the milk.There are 300-400 bacteria in one milli liters of milk. The number of microorganisms is the result of not keeping purity while milking the cow.If we follow sanitary hygienic rules the number of bacterias increase. We we keep milk in 30 temperature during 2 days the number of bacteria inclreases qiuckly.If temperature is high, they will be destroyed.The number of bacretiain fresh milk is little.It means there is one thing that prevent graving bacteria.

If we cool fresh milk immediately, the bacteria will be low.Cooling the milk is widely used in practice,There is lactic acid milk bacteria in milk.So, there is fat acid bacteria.The fat acid formed by milk sugar.It smells sharply and undesirable (awfully).The spones of acid oil low temperature.That's why keeping milk tidy gives us to make qualified milk products.

The 90% of microorganisms in milk contains putrescent bacteria.It degradate protein of the milk.So, constructs ammonia and smells awfully.

There is acid mushrooms in milk.It constructs alcohol (4,5%).After producing kymyz and kefir alcohol will be formed.There are microscopic mushrooms in acid lactic milk.The size of acid lactic milk will be low so the quality and quantity number of microorganisms will be changed in appointed ferrod[1].

The bacteria of acid lactic milk is used from ancient times. The bacteria of acid lactic milk is used for baking bread, to can vegetables,lactic milk and making dessert juice.The food industry is a party of rapidly developing eonomy.Lactic acid bacteria are among the most important groups of mocroorganisms used in food fer mentations.They contribute to the taste and texture of fermented products and inhibit food spoilage bacteria by produsing grow innibiting substances and large amounts of lactic acid.As agents of fermentation lactic acid bacteria are involved in making yogurt,cheese, cultured butter, sour cream, saus age,cucumber and airan.

Lactic acid bacteria widely spread in nature.They are in part of microfloras of plants, soil and root of plants.Lactic acid bacteria are in all part of digestive system of human and bifidobacterium of digestive system of kids. The middle part of stomach is acid.That^'s why there aren^'t many microorganisms.There is a little lacto bacilli and streptococcus.Lactic acid bacteria compise microflora of human and animal organism.

In daily life we can meet it in milk, milk products, plants and intestines of human and animals.Digestive system of mammals and warm blooded animals birds have lactic acid bacteria.We can find it a any part of digestive system of human.We can meet bifidobacteria at digestive system of kids.We can appoint lactic acid bacteria at buccal cavity of adults[2].

So, we have investigated affection of yoghurt to organism of kids.

Yoghurt is dietic and medical healthy product.The real yogurt contains streptococcus therm ophilus and lactobacillus bulgaricus, natural lactic acid milk. But in many countries the content of yoghurt is different, easily. Calcium of yoghurt is easily absorbed to organism.One glass yoghurt (with various live bacteria) gives organism nutrients especially calcium which is useful for our bones[3].

Scientist investigated that eating more dairy products prevent organism from bone diseases.

Pills, antibiotics ruin bacteria which useful for our organism.Yoghurt restore bacteria.Modern bifidon, lacto acidophilic bacteria with yogutr fortified help the digestive system and improved the absorption of minerals.

Yogurt is high quality lactic acid producd.Yogurt is very useful because it contains more protein than other dairy products.

Yogurt is taken from fat-free milk by adding berries syrup and slices of fruits.

Delicious yogurt products with glavorings and food additives to be added aromitined.The types of milk fat-free milk (0,1) low fat milk (0,3-1,0%). Cost of energy:its content is measured by kilogoulos.

1-table Energy value and amount of protein in 100 gr of billberry plants .

Dairy product	Amount of protein in a yogurt bilberry				The value of energy kcal
	Casein,%	Whey? protein,%	The total amounts proteins
Traditional yogurt				30,58
Bilberry yogurt	2,2	2,70	0,45	43,05

From picture we can see that 100 gramm of traditional yogurt is 30,58 kcal, Billberry yogurt contains 43,05 kcal of value of energy. We can conclude our research.Billberry is not dangereous for eating and rich with vitamins.Milk with bilberry plant prevents our organism from diseases.Amount of protein in yogurt and billberry is little.That's why the amount of protein is content of yogurt is little.

Amount of carbonhydrates is more than fat and protein.Carbonhydrates is rich with 60% of energy.The seventy percent of carbonhydrates glucose is important for the work of brain.Complex carbonhydrates is important for the digestive system and prevention for malignant disease[4].Nowadays people like to eat foods with high nutritional value and rich with mineral substances. So product of billberry is very important product and produce this product in a production conditions.

References to sources:

1.Kakimova,Jh,H. Modern technologies of producing dairy products. Jh.H.Kakimova, B.B.Kabulov,A.K.Kakimov, K.S.Jarikbasova,J.S.Esimbekova-Semey, 2011-74-80b.

2.Patent 24263 Kazakhstan, MPK7 A23C 9/123.Consortium og bacteria culture for producing yogurt/Urazova M.C., Tuyakova A.K.,Kushgulova A.P., №2009/125.1; Day of giving application 20.10.2009; date of publication 15.07.2011.

3.R.E.Tarakbaeva, F.T.Dihanbaeva, G.E. Esirkep, R.B.Muhtarhanovna: The ise of dairy products//Bulletin of KazUTZU 2012 №3 87b.

4.F.T.Dihanbaev, E.Ch.Bazilhanova, A.A.Abisheva: The technology of dairy products//KazUTZU 2016. №1. 333-337b.

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