Investigation of the effect of cereal flour on the properties of low-fat functional products
The effect of vegetable fillers on the properties of the fermented milk clot was studied. On the basis of the studies carried out, the dependence of the waterholding capacity of flour of leguminous crops on syneresis was determined. On the basis of organoleptic descriptors, a rating has been created and score scales for organoleptic assessment have been developed. It was determined that the application of flour of leguminous crops has a greater effect on the indicators of taste and consistency. The best rheological characteristics were observed with the addition of barley flour.
Investigation of the effect of cereal flour on the properties of low-fat functional products
The effect of vegetable fillers on the properties of the fermented milk clot was studied. On the basis of the studies carried out, the dependence of the waterholding capacity of flour of leguminous crops on syneresis was determined. On the basis of organoleptic descriptors, a rating has been created and score scales for organoleptic assessment have been developed. It was determined that the application of flour of leguminous crops has a greater effect on the indicators of taste and consistency. The best rheological characteristics were observed with the addition of barley flour.
The influence of water-binding capacity in cereal and legume flour on the properties of fermented milk clot
The analysis of patent literature in the field of funnel fermented milks production using cereal flour was done. The results of research on the influence of cereal and legume flour on organoleptic and structural-mechanical indicators are presented.
The influence of water-binding capacity in cereal and legume flour on the properties of fermented milk clot
The analysis of patent literature in the field of funnel fermented milks production using cereal flour was done. The results of research on the influence of cereal and legume flour on organoleptic and structural-mechanical indicators are presented.
Production of cheese “Umnik” at farm for the prevention of metabolic syndrome
The article gives an analysis of scientific, technical and medical literature in the field of soft cheese production from cheese whey for the prevention of metabolic syndrome, the use of the preparation “Iodcasein” to get it. The equipment was selected and the economic efficiency of the production of soft cheese “Umnick” for the farm was calculated.
Vologdskiy functional feed for farm animals
Сomplexity and high price of making and using the preparation as well as its insufficient functional properties are the disadvantages of well-known functional feeds farm animals. For example, as a rule, yeast supplements for farm animals have a high cost, since relatively expensive raw materials (cake, after-alcohol bard, bran, etc.) are used for their production. The article is devoted to the development of an experimental production technology for a functional feed for farm animals named Vologdskiy and, in particular, to the study of the chemical composition of the functional feed product.
Use of regional raw materials in functional product manufacture
The authors of the article have analyzed scientific and technical and patent literature in the field of producing functional fermented milk drinks as well as in the field of using grain fillers. The researchers offer to use regional raw materials as functional components. Linen flour and linseed oil are offered to be added as functional additives of plant origin into the projected product composition. The article describes the research of determining the composition of the fermented skim milk product.
