СПОСОБ ПОЛУЧЕНИЯ КИСЛОМОЛОЧНОГО ДЕСЕРТА НА ОСНОВЕ КОЗЬЕГО МОЛОКА

Abstract

Due to the growing public awareness of healthy nutrition, consumers have begun to favor natural dessert products more often. Dairy desserts are of particular interest. In this regard, the creation of functional dairy desserts is promising. The purpose of the study was the development of sour-milk dessert based on goat's milk. The objects of research were: goat's milk, a mixture of bacteria starter containing bifidobacteria, lactobacilli and lactic acid streptococci, pasteurized filler for the production of food products for early age “Apricot-carrot”, dietary fiber “Citri-Fai”, hawthorn extract dry, 1% aqueous solution of gelatin, sugar.