Application of spices to control organoleptic characteristics of fermented milk products with flour

O. V Sokolova; Соколова Ольга Вячеславовна; I. V Rozhkova; Рожкова Ирина Владимировна; O. B Fedotova; Федотова Ольга Борисовна

Application of spices to control organoleptic characteristics of fermented milk products with flour

Authors: Sokolova O.V¹, Rozhkova I.V¹, Fedotova O.B¹
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Issue: No 6 (2015)
Pages: 30-31
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/328110
ID: 328110

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Abstract

Research work was carried out with the aim to develop a range of fermented milk products and products containing milk with flours from different grains. It is advisable to add spices for correcting organoleptic properties of the finished products. Results of the trials allowed give recommendation for choosing certain kinds of spices.