Biotechnology of functional beverages based on milk whey and wort
UDC 637.344
Krasnikova Ludmila Vasilievna, Botchkov V. N., Mekhtiev A. M.
Abstract
For the functional beverage to be prepared milk whey with 20 % of unhopped worth was fermented with probiotic cultures, viz. two cultures of L.acidophilus, fermentation being followed by the introduction of prebiotic - lactitol and phyto preparations. Due to phyto preparations being introduced the beverages are enriched with vitamins and carbohydrates.
Keywords: BIOTECHNOLOGY,WORT, PHYTOPREPARATIONS,FERMENTATION, ORGANOLEPTIC INDICES, LACTOSERUM
Biotechnology of functional beverages based on milk whey and wort
Abstract
For the functional beverage to be prepared milk whey with 20 % of unhopped worth was fermented with probiotic cultures, viz. two cultures of L.acidophilus, fermentation being followed by the introduction of prebiotic - lactitol and phyto preparations. Due to phyto preparations being introduced the beverages are enriched with vitamins and carbohydrates.
Keywords: BIOTECHNOLOGY,WORT, PHYTOPREPARATIONS,FERMENTATION, ORGANOLEPTIC INDICES, LACTOSERUM
Русский
English
