Use of whey proteins and herbal syrup in production of fermented milk product Scientific journal NRU ITMO Series Processes and Food Production Equipment

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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SEPTEMER 2012 (published: 01.09.2012)

Number 2(14)

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

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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