ИЗУЧЕНИЕ ПОКАЗАТЕЛЕЙ КАЧЕСТВА КИСЛОМОЛОЧНОГО ПРОДУКТА С ФАСОЛЬЮ МУНГ В ПРОЦЕССЕ ХРАНЕНИЯ

THE STUDY OF QUALITY INDICES OF FERMENTED MILK PRODUCT CONTAINING MUNG BEAN DURING ITS STORAGE

Pham Thi. Hoan. ^a

Vera I. Ganina ^b

Volokitina Z. V. ^a

Moroz O. N. ^a

Affiliation

a Moscow State University of Food Production

b Moscow State University ofFood Production

Copyright ©Pham et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The researches were conducted to define the organoleptic, physicochemical, structural, mechanical and microbiological indices of the fermented milk product containing a vegetable component (mung bean) during its storage. The shelf life of the new fermented milk product was substantiated.

Keywords

Quality indices, fermented milk product, mung bean, lactic acid bacteria, effective viscosity

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