Enriched fermented milk products

Аннотация

Authors develop technologies of sour-milk products, enriched by complex
prebiotic and food fibers, their qualities are determined. Researches of microflora
of students - volunteers are carried out and is revealed at 72 % of rejection from
norm, that is disbacteriosis I degrees. At the use enriched sour-milk products
within 30 days of improvement normal flora it was observed at 89 % of students.