Технологические аспекты производства обогащенных кисломолочных продуктов с использованием молочной сыворотки

УДК 637.146.003.13
Abstract: 

The article presents the technology of producing enriched fermented dairy products with whey. The authors describe the composition of the multicomponent starter culture for fermented dairy products, which provides probiotic properties of the products. The component composition and parameters of fermenting milk and whey basis for fermented dairy products are determined. The reasonability of using the syrup of the white mulberry fruit in formulations and its mass fraction applying is determined.

Технологические аспекты производства обогащенных кисломолочных продуктов с использованием молочной сыворотки

УДК 637.146.003.13
Abstract: 

The article presents the technology of producing enriched fermented dairy products with whey. The authors describe the composition of the multicomponent starter culture for fermented dairy products, which provides probiotic properties of the products. The component composition and parameters of fermenting milk and whey basis for fermented dairy products are determined. The reasonability of using the syrup of the white mulberry fruit in formulations and its mass fraction applying is determined.

Desk02 theme