Industry
according to the Classifier of Types of Economic Activities
(KVED)
10.5
Description
Fermented milk pastes with spicy and aromatic raw materials mixes of increased nutritional value and stable quality
Promising in this direction is the use of spices mixes that are characterized by a high content of biologically active substances, promote food absorption, and also activate the body's metabolism, have certain bactericidal and antioxidant properties
Combining natural spicy and aromatic raw materials and using them as part of fermented milk pastes will expand the range of fermented milk products with vegetable ingredients, original taste and aroma properties, as well as extend the shelf life of the finished products.
Scientific development involves using new types of raw materials: soybeans and its processed products, whey, improving existing and introducing new methods of raw materials processing
Novelty
The novelty of this scientific development lies in the use of various mixes of spices with original taste and aroma characteristics
Advantages
Expanding the range of fermented milk products, using non-traditional raw materials
The resulting fermented milk products with spices have an original taste and are enriched with nutrients
Outlook
Fermented milk pastes can be produced on existing equipment of food industry enterprises, as well as in small batches at small workshops and restaurant establishments
Regulatory or patent documentation
10 declarative patents of Ukraine for a utility model and 3 patents for invention were obtained
Regulatory documentation draft has been developed Institution
Institution
National University of Food Technologies
Contact person