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Information × Registration Number 0224U032589, (0123U105342) , R & D reports Title Development of innovative types of sour milk cheese and curd products for healthy nutrition using fruit and vegetable additives obtained by deep processing methods popup.stage_title Розробка рецептур рослинних сумішей з використанням отриманих методами глибокої переробки плодоовочевих добавок із традиційних видів сировини в формі порошків і паст та розробка із застосуванням отриманих сумішей рецептур комбінованих молочно-рослинних продуктів - інноваційних видів кисломолочного сиру та сиркових виробів Head Poharska Victoriia V., д.т.н. Registration Date 23-11-2024 Organization State Biotechnological University popup.description1 Development of innovative types of sour milk cheese and curd products for healthy nutrition using fruit and vegetable additives obtained by deep processing methods popup.description2  The purpose of the research is the development of innovative types of fermented milk cheese and cottage cheese products for health-improving food using as innovations herbal mixtures consisting of fruit and vegetable additives from traditional types of plant raw materials in the form of finely dispersed powders and pastes, which are distinguished by a high content of natural biologically active phytocomponents of health-improving effect due to the use of deep processing methods in their production, testing and tasting of the obtained products in production conditions.For the first time, recipes for innovative types of fermented milk cheese and cottage cheese products for health nutrition using herbal mixtures as innovations have been proposed, scientifically substantiated and developed. The recipes consist of fruit and vegetable additives obtained by deep processing methods from traditional types of plant raw materials in the form of finely dispersed powders and pastes, which are distinguished by a high content of biologically active phytocomponents with a health-promoting effect, including natural coloring, aromatic substances, and ballast carbohydrates, the presence of which will eliminate the need to use traditional food additives in the composition of the resulting products - dyes, flavorings, and structure-forming agents, which can negatively affect human health. The result of the economic contract topic was the development of recipes for two frozen and two powdered plant mixtures based on fruit and vegetable additives obtained by deep processing methods with a high content of natural plant phytocomponents, as well as two recipes for innovative types of fermented milk cheese and cottage cheese products for health food using them, and testing and tasting of new products were carried out in the production conditions of LLC "Bogodukhivskyi Molzavod" with the aim of further introduction into mass production. Product Description popup.authors Losieva Svitlana M. Poharskyi Serhii O. Seliutina Halyna A. Shalopa Andrii M. Yurieva Olha O. popup.nrat_date 2024-11-23 Close