| Issue |
E3S Web Conf.
Volume 161, 2020
International Conference on Efficient Production and Processing (ICEPP-2020)
|
|
|---|---|---|
| Article Number | 01086 | |
| Number of page(s) | 4 | |
| DOI | https://doi.org/10.1051/e3sconf/202016101086 | |
| Published online | 15 April 2020 | |
Development of New Technological Solutions for the Dairy Industry
Krasnoyarsk State Agrarian University, Krasnoyarsk, Russia
* Corresponding author: alena-mf@mail.ru
Milk and dairy products occupy an important place in the human food. The development of a popular fermented milk product - yogurt of combined composition - is a prospective direction and has practical significance for the dairy industry. The developed yogurt expands the range of the dairy industry based on dairy and plant-based raw materials. with the increasing demand for fermented milk products, it became necessary to transit from private to industrial production of these products. To produce this product, raw cow’s milk, skimmed milk powder and a plant-based additive are used. As a plant-based additive, the leaves of mint were used.
© The Authors, published by EDP Sciences, 2020
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