Technology of smoothies based on dairy raw materials
DOI:
https://doi.org/10.31617/2.2024(49)08Keywords:
milk whey, milk protein concentrate, lactose intolerance, low-lactose yogurt, smoothies, nutritional value, organoleptic properties, microbiological indicators.Abstract
It has been determined that one of the priority directions of food science development is the development of innovative technologies for health products, which is due to the increased perception of the concept of a healthy lifestyle among the countryʼs population. A model of the process of obtaining low-lactose yogurt based on milk whey is proposed, which can be used as an independent product, in particular in the diets of people with lactase deficiency, and as a basis for the production of beverages. The technology of a smoothie based on low-lactose yogurt is presented, its nutritional value and organoleptic properties are analyzed. Microbiological indicators were studied, which testify to the quality and safety of the developed product.
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