Formulation development and production technology for a drink based on curd whey with the addition of fruit and vegetable raw materials

Formulation development and production technology for a drink based on curd whey with the addition of fruit and vegetable raw materials

Introduction. According to the Doctrine of Industrial Safety, research in terms of the development and production of functional products is relevant. The main goal of functional products is to provide the body with the necessary components and protect it from negative factors. Milk whey is a seconda...

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Bibliographic Details
Main Authors: E. S. Smirnova, E. O. Melnikova, E. V. Razhina, N. L. Lopaeva, O. V. Chepushtanova
Format: Article
Language:Russian
Published: Maykop State Technological University 2025-07-01
Series:Новые технологии
Subjects:
curd whey
fermented milk drink
oxidation-reduction potential
fruit and vegetable raw materials
honey
organoleptic indicators
acidity
tasting assessment
Online Access:https://newtechology.mkgtu.ru/jour/article/view/816
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