Cheese whey powder in fermented milk dessert product

At development of new fermented milk dessert product fermented with bacterial concentrate Bifilact-AD hydrolysis of protein was studied. The purpose of the study was to evaluate possibility to apply products of proteolysis for activation of viable cells of bioobjects and for biomass accumulation. Skim milk powder and milk whey powder were used as a basis of protein supplement.
The method of new type of dessert product manufacturing is protected by the RF patent N 2308838 and by the certificate of FGUP N 7300500129.