Press releases

Samara Polytech cultivated yogurt with a 30 days shelf life



larifugivsochi1.jpg Scientists of the Samara State Technical University have developed a freeze-dried yogurt in which lactobacilli can be preserved in a living state for up to a month. The project manager is Nadezhda Makarova, the Head of Food Technology and Catering Arrangement department.

To produce the yoghurt, scientists have first frozen the blended ingredients in a dryer at -70 degrees in vacuum conditions. Afterwards, all the water has been evaporated from the mixture while it was still ice. It is particularly important for the sublimation process to get rid of the moisture in the product, bypassing the liquid phase. The whole process does not require any additional substances, and therefore allows to retain the original composition of the product.

It is assumed that this sublimated yogurt has a shelf life of about four weeks, which longer than that of any other product prepared in a classical way. However, the studies are ongoing and the actual shelf life may even exceed 30 days. At the moment, there is evidence that in the yogurt stored in conditions of oxygen and light access for one month, the amount of lactobacilli does not change. According to the scientists, the number of microorganisms in the original mixture remains even, both after freeze-drying and throughout the expiration date.

Sublimated yogurt can be an excellent substitute for the regular liquid yogurt. The sublimation process does not affect the taste, and at the same time increases the shelf life. The storage and preparation of it will not inconvenience a consumer. Sublimated yogurt as a breakfast or a snack between workouts: it will be enough to add water and stir it. Perhaps the next step will be the use of such yogurt not only for daily meals, but also in original recipes and in prospect—even in the astronauts’ menu.

Samara Polytechnic is the flagship university of Samara. Based at the Food Technology and Catering Arrangement department, a project team for food products engineering has been created. Their developments include edible packaging, unique candy fillings, and other technologies.

'Larifuga' from Samara Polytech

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