Development of technology for the production of drinking yogurt with honey
Journal Title: «Таврійський науковий вісник» - Year 2018, Vol 103, Issue
Abstract
The article explores the improvement of yogurt production by introducing natural honey in its formulation. To determine the impact of a valuable beekeeping product, two methods have been proposed for introducing honey before pasteurization and to the finished product. A more effective method was specified; microbiological, organoleptic parameters were investigated; acidity changes in the product were traced.
Authors and Affiliations
І. О. Балабанова, Т. С. Бовкун
Keywords
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