Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2072-2389

SEPTEMER 2012 (published: 01.09.2012)

Number 2(14)

Home > Issue > Use of whey proteins and herbal syrup in production of fermented milk product

UDC 637.1

Use of whey proteins and herbal syrup in production of fermented milk product

Silantiyeva L.A., Baulina M.A.

Development of composition and technology of fermented milk product, enriched with whey proteins and herbal syrup. Optimal dose of dry cheese whey is 4%, optimal dose of herbal syrup (plantain, foalfoot) is 4%.
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Keywords: fermented milk product for health, whey proteins, plantain, foalfoot

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