Functional sour cream product

Among the diverse assortment of dairy products, sour cream occupies a leading position in terms production. Despite current economic situation, production increased by 3.4% compared to previous year. The lack raw milk, as well demand for healthy food products have led creation new group which are supplemented with non-dairy ingredients - fortifiers. Due components plant origin, it is possible adjust properties product, give functional orientation. authors proposed method product addition wheat flakes and peach puree. was produced according traditional technological scheme. A feature technology introduction into fermented product. choice optimal dosage puree carried out accordance combination taste filler indicators consistency color dosages introduced been selected experimentally. An assessment quality finished has out. water-holding capacity samples studied. By amount whey, you can judge ability dietary fiber swell. smaller volume more absorbs moisture, positive effect on shelf life viscosity determined vibration viscometer an undisturbed, damaged restored clot. It found that best moisture-absorbing ability, fairly thick consistency, after mixing restores structure. use materials beneficial