malt extract

Yogurt for preschool and schoolchildren

The present article gives the recipe of the fermented milk product with malt and malt extract intended for feeding preschool and schoolchildren. The authors have produced the product samples and have studied their organoleptic as well as physical and chemical quality indicators, which proved that the developed product meets the regulatory requirements according to the basic parameters, the exception being the sucrose content.

An alternative replacement for traditional preserving agent in dairy industry

In the laboratory rekombination method samples of concentrated milk product with sugar and malt extract were produced. The developed product was analyzed for physical and chemical, organoleptic and microbiological quality indicators. Besides the vitamin, mineral and carbohydrate composition of concentrated milk product with replacement of 10 % sucrose on malt extract was studied. It was established that the vitamin content increases by 6-9 times, minerals 1.5-3 times. Introduction of malt extract leads to diversity of the carbohydrate profile of the developed product.

Ice-cream on the malt extract basis

The article substantiates the ice-cream recipe of using malt extract. Product producing is made as well as its organoleptic and physical-chemical quality indicators are studied, showing the prospective development of the designed product.

Economic efficiency of canned milk product with sugar, malt and malt extract production

The work was carried out on marketing researches of the canned dairy products market of the Vologda region and the calculation of economic efficiency of the products developed on the basis of malt and malt extract production. The results of the calculation showed that the cost of new products does not exceed the desired potential customers the price established in the course of marketing research. Also, the advantage of the developed canned milk products with sugar is the increased nutritive and biological value in contrast the traditional canned milk.

Formulation of glazed curd on the basis of malt extract

The work proves recipes of glazed curd with the use of malt extract. The production of the product was conducted, as well as their organoleptic and physicaland-chemical quality parameters were studied. Experimental development confirmed that the developed product on the basic parameters, except the sucrose content, meets the regulatory requirements.

Desk02 theme