DAIRY PRODUCTS FOR HEALTH FOOD

Authors

  • Т. Kuzyk Experimental Station of Medicinal Plants of the Institute of Agroecology and Nature Management of the National Academy of Agrarian Sciences of Ukraine, Berezotocha, Ukraine
  • N. Kigel Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • S. Danylenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

bacterial concentrate, medicinal plants, functional ingredients, functional product, food value

Abstract

Тechnological solutions related to the peculiarities of the product composition, in particular the use in the formulation of the medicinal plants, which have different therapeutic areas and give new properties of fermented milk product are justified. The food and food energy value of functional fermented milk product "Devosil" are studied. The use of kefir grains in complex with functional ingredients allows you to obtain a fermented milk product with a significant amount of biologically active microorganisms, increased levels of free amino acids and a minimal amount of cholesterol.

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References

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Published

2017-06-25

How to Cite

Kuzyk Т., Kigel, N., & Danylenko, S. (2017). DAIRY PRODUCTS FOR HEALTH FOOD. FOOD RESOURCES, 5(08), 126–131. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/240

Issue

Vol. 5 No. 08 (2017): Food Resources

Section

Технічні науки

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