Sour cream product

Possibility to fortify sour cream products with ground cedar and complex prebiotic Lael was studied. The results were rather positive: products received were characterized by high fat levels, improved organoleptic characteristics, high biological values, hepatoprotective and bifidogenous properties. Possible variant of the HACCP system application has been worked out.

Sour cream product, ground cedar, hepatoprotective properties, bifidogenous properties