Scientific journal
Balanced diet, nutritional supplements and biostimulants
ISSN 2414-1054
ISSN 2414-1054
BIOCHEMICAL AND MICROBIOLOGICAL BASES OF PRODUCTION OF THE YAKUT NATIONAL SOUR-MILK PRODUCTS OF NEW GENERATION
Stepanov K.M. 1
Lebedeva U.M. 1
Yeliseyevа L.I. 2
1 NII of health of FGAO VPO «North East federal university n.a. M.K. Ammosov»
2 GBOU of the Republic of Sakha (Yakutia) «Yakut agricultural technical school»
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By results of NIR waste-free, resource-saving production technologies of national sour-milk products of new generation on a dairy basis with the set biochemical properties are developed. Biochemical and microbiological bases of production of national dairy products of new generation, on the example of production of a product «Tar» are studied, new data of their nutrition and dietary value are obtained. The developed Yakut national dairy products are the separate production which doesn’t have analogs in Russia that is confirmed with obtaining patents for inventions. Introduction of these technologies doesn’t demand additional expenses in their production, on the contrary increases percent of waste-free use of secondary dairy raw materials, their high quality is reached due to use of live biocultures, addition of natural fillers (edible herbs, berries, fruit and vegetable powders).