пищевая ценность

Fermented milk product with increased nutritional value

The article is devoted to the development of a new fermented milk drink with increased nutritional value, which is achieved through the use of crushed wheat bran and maple syrup in the recipe. The characteristics of the fillers used are presented, the doses of their application are justified, the calculations of the food and energy value of the product are carried out.

Research of composition and physical-chemical properties of curd whey concentrate obtained by nanofiltration

The article presents studies of nanofiltrate-curd whey concentrate

samples as well as its calculated nutritional and caloric value. It shows the expediency of

using nanofiltrate-curd whey concentrate in the production of functional dairy products.

Desk02 theme