Fermented milk product enriched with phyto-components and lactulose syrup

Currently, active development and introduction in the structure of population nutrition of the functional milk products with vegetable raw materials is considered to be preventive measures of spreading diseases caused by foods. The authors theoretically and practically substantiated application of amaranth flour, hawthorn, grape seed oil and lactulose as functional ingredients in the production of fermented milk product, developed technological scheme of production of the set enriched fermented milk product, calculated three types of formulae of the product with fat contents of 1,5; 2,5; 3,5 %. After assessment of the product quality it was found that the organoleptic characteristics are quite harmonious, and addition of phyto-components as ingredients gives pleasant for the perception taste, smell and color. Microbiological and safety indices of the developed product comply with the requirements of the Technical Regulations of the Customs Union 033/2013 «About safety of milk and milk products».

arterial hypertension, functional food, amaranth flour, hawthorn, grape seed oil, lactulose, fermented milk product technology, quality assessment