РАЗРАБОТКА ТЕХНОЛОГИИ СУХОГО КИСЛОМОЛОЧНОГО (СМЕТАННОГО) ПРОДУКТА

DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY

Ivkova Irina. A. ^a

Kopylov Gennady. M. ^a

Affiliation

a Institute of veterinary medicine and biotechnology federal public budgetary educational institution higher professional education «Omsk state agrarian university of the name of P.A. Stolypin»

Copyright ©Ivkova 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 paper is devoted to preserving the quality of dry fermented milk (sour cream) product antioxidant stabilized and fractionally packed. The data on changes in nutritional value and quality of the product during storage are presented. Based on the results, the expiry dates for dry sour cream product at different storage temperatures are set.

Keywords

Dry fermented milk (sour cream) freeze-dried product, milk fat replacers, essential fatty acids, antioxidants, synergists, quality indices

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