ИССЛЕДОВАНИЕ ОРГАНОЛЕПТИЧЕСКИХ И РЕОЛОГИЧЕСКИХ СВОЙСТВ КЕФИРНОГО НАПИТКА С СЫВОРОТОЧНЫМ СИРОПОМ МЕЛИССЫ ЛЕКАРСТВЕННОЙ

Investigation of organoleptic and rheological properties of a kefir drink with garden balm whey syrup

Lupinskaya S. ^a

Affiliation

a Kemerovo Technological Institute of The Food Industry

Copyright ©Lupinskaya 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

Organoleptic and rheological properties of a kefir drink with garden balm whey syrup have been investigated. Technological parameters of its manufacture i.e., the 10 % garden balm syrup dosage and its introduction temperature 16 °С have been proved. The combined regulator of syrup acidity (lactic and citric acids in the ratio of 1:1) has been recommended.

Keywords

Fermented milk drinks, garden balm , a syrup, rheological properties

REFERENCES

1. Тихомирова, Н.А. Нанотехнология и биотехнология продуктов функционального питания на молочной основе / Н.А. Тихомирова // Молочная промышленность. - 2005. - № 5. - С. 74.
2. Горбатов, А.В. Реология мясных и молочных продуктов / А.В. Горбатов. - М.: Пищевая промышленность, 1979. - 380 с.

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