Sour milk beverage preparation technology

In order to expand the range of dairy products for elderly, a technology has been developed preparing fermented milk drink with stevia, using combined starter culture from kefir fungi, bulgarian bacillus, thermophilic streptococcus and bifidobacteria. During research, modern standard methods were used. The research was carried out in laboratory Research Institute Agroecology Gorsk State Agrarian University, food commodity-technological faculty Gorsky Scientific Laboratory Feed Metabolism Stavropol University. conditions, quality determined. organoleptic, physicochemical, microbiological indicators drink, amino acid composition proteins, content toxic elements, nutritional value have investigated. our we found that used pasteurized cow's meets requirements TR CU. studies, it are within current NTD. According economic calculations, production this product is profitable.