THE STUDY OF RHEOLOGICAL ATTRIBUTES OF FERMENTED DAIRY PRODUCTS ENRICHED WITH PREBIOTIC CONCENTRATE
The urgency of functional fermented dairy products, enriched with prebiotic concentrate, manufacturing is established. Results of study of fermented milks’ experimental samples rheological properties are given. The influence of starter cultures proportion on fermented dairy products viscosity is stu...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/578 |
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| Summary: | The urgency of functional fermented dairy products, enriched with prebiotic concentrate, manufacturing is established. Results of study of fermented milks’ experimental samples rheological properties are given. The influence of starter cultures proportion on fermented dairy products viscosity is studied. |
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| ISSN: | 2307-910X |