ENRICHED FERMENTED DAIRY PRODUCT: FUNCTIONAL CHARACTERISTICS AND TECHNOLOGY

ENRICHED FERMENTED DAIRY PRODUCT: FUNCTIONAL CHARACTERISTICS AND TECHNOLOGY

The authors have developed a technology for a 3.2 % fat fermented dairy product enriched with Jerusalem artichoke powder and red currant juice. High sensory indicators have been established, and taste characteristics of the product have been determined. The assessment of the nutritional value of the...

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Bibliographic Details
Main Authors: NATALYA I. MOSOLOVA, VERA V. KRYUCHKOVA, SVETLANA N. BELIK, IVAN F. GORLOV, MARINA I. SLOZHENKINA, ANASTASIA E. SERKOVA
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2022-03-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
fermented dairy product
jerusalem artichoke
microbiological points
nutritional value
red currant
Online Access:https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202201&vol=1&aid=5394

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https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202201&vol=1&aid=5394

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