|
Effect of Phytoadditive and Ferments on the Physical, Chemical and Organoleptic Properties of Fermented Milk Product
|
|
| Author:
|
SAMAT KASSYMOV, SAMAT AMANZHOLOV, ALFIYA SHARIPOVA, GEORGY PESHCHEROV, VLADIMIR KANAREIKIN, SVETLANA KANAREIKINA, OLGA GRUNINA, EVGENIY PONOMAREV, EVGENIY KOVAL
|
| Abstract:
|
The use of vegetable additives in milk products technology is due to the ability to reduce the risk of cardiovascular disease, give antioxidant properties and increase the biological value of the product. Hawthorn and potassium fruits have been selected as components of the phytoadditive. As a result of the research the technology of milk products with the use of phytoadditives with preventive therapeutic properties and bacterial ferments was developed. It was determined that fermented milk product with phytoadditive additive in amount of 9% and Bacterial strains (Lactobacilus acidophilus) 630 (non-mucoid) have optimal physicochemical and organoleptic properties. All of the above makes it possible to recommend phytochemical additives for use in the production of fermented milk product with prophylactic properties.
|
| Keyword:
|
phytoadditive, arrowwood, hawthorn, Lactobacilus acidophilus, antioxidant properties
|
| EOI:
|
-
|
| DOI:
|
https://doi.org/10.31838/ijpr/2020.12.03.074
|
| Download:
|
Request For Article
|
|
|