DEVELOPMENT OF DRY FERMENTED MILK PRODUCT TECHNOLOGY

Abstract

Analysis shows that the preparation of any type of worm includes three main technological processes: milk fermentation (thickening), whey filtration and product drying. The general technology of preparation of the matrix mass of fermented milk curd mass, which is used for the production of all types and forms of worms, has been studied. On the basis of theoretical and experimental studies, the possibility of using cereals and calcium supplements in the development of a new technology of dry fermented milk products based on domestic worm lactic acid products has been substantiated. The organoleptic, physicochemical and microbiological composition of the finished product has been studied. The production of specialized products with a balanced composition using plant-based fillers with therapeutic and prophylactic properties and bifidogenic factors complements the range of finished products for different groups, and the production of such durable products is relevant.