IMPROVING THE METHOD OF SOUR MILK DRINK PRODUCTION DESTINED FOR THE ADJUSTMENT OF IODINE DEFICIENCY
Journal Title: ΛΌГOΣ. МИСТЕЦТВО НАУКОВОЇ ДУМКИ - Year 2019, Vol 1, Issue 3
Abstract
The paper presents an analysis of the distribution of iodine deficiency in the diet of Ukrainian population. The expediency of use of iodocasein as a functional ingredient for the creation of a sour milk drink of health appointment has been substantiated. The optimum dosage of the enrichment agent and its influence on the physical and chemical properties of the sour milk drink are established. A method of producing a sour milk product intended to overcome iodine deficiency in the diet of the Ukrainian population has been developed.
Authors and Affiliations
Наталія Стеценко, Катерина Уромова
Keywords
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- EP ID EP661955
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