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Information × Registration Number 0223U000808, 0120U105311 , R & D reports Title Formation of quality of sour-milk products with addition of vegetable raw materials popup.stage_title Head Odarchenko Dmitro M., Доктор технічних наук Registration Date 20-01-2023 Organization State Biotechnology University popup.description2  The purpose of research work is the scientific substantiation of the formation of consumer and functional-technological properties, as well as the expansion product assortment of fermented milk products due to the addition of vegetable raw materials. It has been proven that the expansion of the product range of fermented milk products by adding vegetable raw materials, in particular sour cream, kefir and yogurt, is a promising direction. Formulations of sour cream and yogurt with increased nutritional value have been scientifically substantiated and developed. The expediency of kefir production with wheat germs is substantiated. The obtained results showed that kefir with wheat germ has a number of advantages, in particular, improvement of appearance and taste. It was established that kefir using secondary raw materials of grain flour production has an increased content of polyunsaturated fatty acids. Adding vegetable additives to fermented milk products will expand the range of food products produced, increase their nutritional and biological value, and also increase the shelf life. Thus, the development of technologies for fermented milk products with vegetable raw materials is an urgent task, which makes it possible to expand their assortment, as well as obtain products of increased nutritional and biological value. Product Description popup.authors Akmen Viktoriia O Karbivnycha Tetyana V Kolesnyk Viktoriya V. Lisnichenko Elena O Odarchenko Mykola S Penkina Nataliya Mykhaylivna Polupan Valentin V Skyrda Olena E. Sokolova Evgenia B Sorokina Svitlana V Spodar Kateryna V. popup.nrat_date 2023-01-20 Close