Open AccessStudy of quality indicators of fermented dairy foods
Author(s) -
D. V. Klyuchnikova,
О. И. Долматова,
Екатерина Анатольевна Пожидаева,
G. M. Smolsky,
Н. Н. Лобачева
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 - 10.1088/1755-1315/848/1/012031
Subject(s) - syneresis , food science , starter , kefir , fermentation , rheology , agave , chemistry , materials science , biology , lactic acid , botany , bacteria , composite material , genetics
Samples of kefir products with a vegetable component addition were developed in the work. The rheological properties of the products were also studied in this paper. The strongest bond with the clot was determined in the samples with the vegetable component addition in the amount of 4 and 5%. An improvement in the rheological parameters of the kefir product was proven: a viscous structure, a reduced tendency to syneresis compared to the control sample. The functional and technological properties of dried food kelp and agave syrup used in the technology of the curd product were also investigated. Starter cultures with quail egg powder were selected for fermented dairy beverage.