Fermented milk product with lingonberry juice and oatmeal

The technology of a new fermented milk product with lingonberry juice and oatmeal has been developed. Organoleptic and rheological characteristics of the model samples have been taken into account for the recipe development. The biological value calculation has proved protein usefulness of the new product. The cost price as well as the wholesale and selling prices, confirm the expediency of producing a new product.

The research of using vegetable raw materials in the production of a curd product

The paper deals with the formula of the curd product containing vegetable filling (pureed baked carrot). There are the results of calculation energy and nutritional value in the finished product. The factors affecting consumer demand are considered in the article. The research results are the calculated cost of the new curd product with vegetable filling pureed baked carrot.

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