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

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