Investigation of the fermentation process of a creamy chicory bio-product base

The article describes the study of the fermentation process of a creamy chicory bio-product base. The authors studied the effect of fermentation time by various biological objects and the amount of chicory on titratable acidity, the change in the cellular concentration of lactic acid microorganisms and bifidobacteria in the fermentation process, as well as on organoleptic characteristics. Based on the results analysis of experimental studies in the fermentation process, it was found that the most optimal mass fraction of chicory is 4% in the bio-product.

Designing a creamy-chicory base of a bio-product for personalized nutrition within the FoodNet market

The article describes the study about the effect of chicory on the chemical composition, titratable and active acidity, as well as on the organoleptic characteristics of a creamy chicory base (hereinafter referred to as CCB) in order to construct a basis for a bio-product for personalized nutrition. In addition, the amino acid rate of the investigated variants of CCB was determined. It was established that CCB 2, in which the mass fraction of chicory was 4.0%, has the best indexes.

Improving the methods and technology of cream-butter production by the continues cream stirring

The article presents the results of the research on the two-staged flowing method of the physical cream ripening influence on their properties’ changes and cream-butter quality.

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