Open AccessDevelopment of a technology for a new dairy-grain product
Author(s) -
Lyudmila Aleksandrovna Kurenkova,
G. N. Zabegalova,
Sergey Alekseevich Kurenkov
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/624/1/012168
Subject(s) - food science , raw material , fermentation , fermented milk products , microbiology and biotechnology , mathematics , business , chemistry , biology , lactic acid , organic chemistry , bacteria , genetics
The usage of different grain crops in fermented milk products has acquired ever-greater popularity lately. The studies of the formulation and technology development of a fermented dairy-grain product of functional use have been carried out. The objects of the study were defatted milk, raw buttermilk, flax meal, flax oil, chitosan. The quality attributes of a ready product and the process of its storage were the subjects of the study. The standard methods of analysis were applied to the study of the properties of the raw material, milk basis, normalized composition, clots and ready products. Taking into account the planned amount of the added flax oil and flax meal, the developed fermented dairy-grain product is related to functional products according to the content of polyunsaturated fatty acids (PUFA).