white mulberry syrup

Use of cheese whey in formulations of fermented beverages

The article deals with the possibility of using cheese whey in the technology of fermented beverages. The composition of a multicomponent starter giving probiotic properties to drinks is established. The milk whey base composition of beverages is established considering the activity of starter microflora development, biological value increase, improvement of organoleptic property and consistency of finished products. Herbal additions and the rational proportion of their introduction has been adopted.

Технологические аспекты производства обогащенных кисломолочных продуктов с использованием молочной сыворотки

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.

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