Optimization of production of the fermented milk beverage based on Tibetan kefir grains

In recent years we have seen interest in Tibetan kefir grains (TKG) for production of fermented milk beverages. The article presents the results work on expanding range beverages based TKG, studying influence fermentation conditions quality characteristics and their shelf life. possibility optimization is shown. Using method Central Composite Design (CCD), response functions were obtained form 2nd-order polynomials, numerical values coefficient these dependencies calculated. by optimized. influencing factors are: dose inoculate (60 ±2) g per 100 ml milk, duration -(30±3) h; temperature - (35±4)°C. We also studied effect sea buckthorn, chokeberry lingonberry juice additives drinks same CCD determined functional sensory indicators life beverage added amount berry sucrose. According to conducted studies, recipe a was modified. optimal content components (per drink) is: – (12±2) ml, sucrose (10±1) g.