functional product

The rationale for the use of rosebay willowherb (chamaenerion angustifolium) in the production of dairy products

The article is devoted to the rationale for the use of water-based rosebay willowherb extract in canned milk technology in order to increase nutritional value. The article presents the data on the nutrient composition of water-based rosebay willowherb leaves, and calculations of daily requirements for vitamins and minerals when consuming skimmed milk with sugar, produced with the addition of the water-based rosebay willowherb extract.

Expansion of the starter microflora spectrum in the technology of fermented product with whey protein hydrolyzate

In order to expand the spectrum of starter microorganisms for the production of a probiotic product with whey protein hydrolyzate, a fermented secondary milk raw material was tested by a consortium of microorganisms Lactobacillus delbrueckii subspecies bulgaricus, a combination of five species of bifidobacteria (B. bifidum, B. longum, B. adolescentis, B. breve, B. infantis) in combination with Streptococcus thermophilus in a ratio of 1: 1: 2 with the addition of whey protein hydrolyzate in an amount of 1 to 3%.

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