органолептические и физико-химические показатели

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.

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