ABSTRACT.
To improve the supply of minerals and vitamins, the most effective and economical way is to add
micronutrients to mass consumption products. Milk and dairy products play a significant role in this process. The results
of the research devoted to the development of kefir enrichment technology are presented. In the course of work the
choice, quantity and method of addition of calcium-containing component were justified. The technology of enrichment
of kefir with calcium has been developed, which allows to increase its co-content in the product without compromising
its quality and flavor characteristics.
KEYWORDS: kefir, enriched, calcium carbonate, calcium phosphate, calcium citrate, calcium lactate.
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