Development Of Technology Of Fermented Milk Drink With Immune Stimulating Properties

被引：0

作者：

Serikova, Ainur ^{[1
]}

Smolnikova, Farida ^{[1
]}

Rebezov, Maksim ^{[2
,3
,4
]}

Okuskhanova, Eleonora ^{[1
]}

Temerbayeva, Marina ^{[5
]}

Gorelik, Olga ^{[3
]}

Kharlap, Svetlana ^{[3
]}

Baitukenova, Sholpan ^{[6
]}

Baitukenova, Saule ^{[6
]}

Tumbasova, Yekaterina ^{[7
]}

机构：

[1] Shakar State Univ Semey, Semey, Kazakhstan

[2] Russian Acad Staffing Agroind Complex, Moscow, Russia

[3] Ural State Agrarian Univ, Ekaterinburg, Russia

[4] South Ural State Univ, Chelyabinsk, Russia

[5] S Toraighyrov Pavlodar State Univ, Pavlodar, Kazakhstan

[6] S Seifullin Kazakh AgroTech Univ, Astana, Kazakhstan

[7] Nosov Magnitogorsk State Tech Univ, Magnitogorsk, Russia

来源：

RESEARCH JOURNAL OF PHARMACEUTICAL BIOLOGICAL AND CHEMICAL SCIENCES | 2018年 / 9卷 / 04期

关键词：

fermented milk; parsley; technology; safety; dill;

D O I：

暂无

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

This paper describes the recipe and production technology of fermented milk drink with immune stimulating properties. Three formulations of fermented milk drink are prepared which includes different quantity of parsley and dill. Physicochemical, organoleptic characteristics and safety parameters are evaluated. Safety indicators are in accordance with the norms, the product can be used for dietary and mass nutrition.

引用

页码：495 / 500

页数：6

共 50 条

[1] Development of milk drink with whey fermented and acceptability by children and adolescents
Sislene de Matos Reis
Gabriela da Rocha Lemos Mendes
Bruna Mara Aparecida de Carvalho Mesquita
William James Nogueira Lima
Carla Adriana Ferreira Durães Pinheiro
Fernanda Afonso Oliveira Ruas
Grazielle Layanne Mendes Santos
Igor Viana Brandi
[J]. Journal of Food Science and Technology, 2021, 58 : 2847 - 2852
[2] Development of milk drink with whey fermented and acceptability by children and adolescents
de Matos Reis, Sislene
Mendes, Gabriela da Rocha Lemos
Mesquita, Bruna Mara Aparecida de Carvalho
Lima, William James Nogueira
Pinheiro, Carla Adriana Ferreira Duraes
Ruas, Fernanda Afonso Oliveira
Santos, Grazielle Layanne Mendes
Brandi, Igor Viana
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2021, 58 (07): : 2847 - 2852
[3] Development of Novel Fermented Almond Milk Tea and It's Evaluation as Antidiabetic Drink
Kannan, Deepak
Kumaran, Akash
Venkatesan, Sanjay
Sukumaran, Prabhu
[J]. JOURNAL OF PHARMACEUTICAL RESEARCH INTERNATIONAL, 2021, 33 (02) : 75 - 87
[4] Innovation in the development of fermented dairy drink with cow's milk and goat cheese whey
Frutuoso, Antonia Elaine
Andrade, Patrcia Lopes
Portela Pereira, Julio Otavio
[J]. JOURNAL OF CANDIDO TOSTES DAIRY INSTITUTE, 2012, 67 (386): : 29 - 37
[5] IMPROVEMENT OF PHYSICAL PROPERTIES OF NONFAT FERMENTED MILK DRINK BY USING WHEY PROTEIN CONCENTRATE
Ozen, Asli E.
Kilic, Meral
[J]. JOURNAL OF TEXTURE STUDIES, 2009, 40 (03) : 288 - 299
[6] ENZYMATIC MODIFICATION TO STABILIZE THE FERMENTED MILK DRINK, DOOGH
Shirkhani, Mohammad
Madadlou, Ashkan
Khosrowshahi, Asghar
[J]. JOURNAL OF TEXTURE STUDIES, 2015, 46 (01) : 22 - 33
[7] Microbiological, biochemical and organoleptic properties of fermented-probiotic drink produced from camel milk
Saljooghi, Saideh
Mansouri-Najand, Ladan
Ebrahimnejad, Hadi
Doostan, Farideh
Askari, Nasrin
[J]. VETERINARY RESEARCH FORUM, 2017, 8 (04) : 313 - 317
[8] Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink)
Mohamadi, Sara
Mofid, Vahid
Zeinali, Tayebeh
Rahmani, Anosheh
Sadighara, Parisa
Peivasteh-Roudsari, Leila
[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE, 2021, 2021
[9] Therapeutic properties of whey used as fermented drink
Kar, T
Misra, AK
[J]. REVISTA DE MICROBIOLOGIA, 1999, 30 (02): : 163 - 169
[10] Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink
Jang, Hye Ji
Lee, Na-Kyoung
Paik, Hyun-Dong
[J]. FOOD SCIENCE OF ANIMAL RESOURCES, 2024, 44 (02) : 255 - 268

← 1 2 3 4 5 →