VEGETABLE STABILIZERS USED IN THE PRODUCTION OF FERMENTED MILK DRINKS AND YOGURTS

1Farida Smolnikova, Maksim Rebezov, Radik Shaydullin, Irina Knysh, Olga Yudina, Natalia Nikolaeva, Aleksandr Sorokin, Yulia Zubtsova, Valeriy Kozlov

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Abstract:

The use of stabilisers in the production of fermented milk drinks is discussed in this article. It explains the key features of the stabilizers, the implementation process and their properties. Stabisol stabilisers characteristics are given. It is defined that stabilizers increase the value of food and promote the formation of a product consistency, and give a product antioxidant property.

Keywords:

thermized yogurt, starch, plant extraction, vegetable additives

Paper Details
Month4
Year2020
Volume24
IssueIssue 6
Pages7663-7667