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РЕФЕРАТЫ
have fermented milk beverages (39 %), milkshakes (24 %), curd (21 %) and milk
(16 %). Less than 40 % of these products can be referred to as functional ones.
The authors propose a drinking 2.5 % fat-content yoghurt based on malt and malt
extract as a fermented milk product for preschool and schoolchildren. The product
samples have been studied by using sensory as well as physical and chemical analysis.
It has been established, that the developed product meets GOST (State Standard)
31981 requirements on organoleptic, physical and chemical quality indicators. At the
end of the shelf life the content of lactic acid germs has been at least 1·107 CFU
per 1g of the product, which corresponds to the Customs Union technical regulation
033/2013 requirements “On safety of milk and dairy products”. The offered product has
functional properties due to natural ingredients – malt and malt extract that contains
vitamins, minerals, essential amino acids, dietary fiber and a prebiotic (oligofructose).
The fermented beverage based on malt and malt extract can be used for preschool and
schoolchildren feeding.
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