Prebiotics in the functional fermented milk products
- Authors: Kryuchkova V.V.1, Kryuchkova VV1
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Affiliations:
- Issue: No 7 (2009)
- Pages: 34-36
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325126
- ID: 325126
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Abstract
Enrichment of curds products with ground cedar, whey proteins and complex prebiotic Lael allows receive products with predetermined chemical composition, improved organoleptic characteristics, hepaprotective and bifidogenous properties, high biological value, extended shelf life and healthy effect. Quality management with application of the HACCP principles actually guarantees manufacturing of high quality and safe products.
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