| Issue |
BIO Web Conf.
Volume 43, 2022
International Scientific and Practical Conference “VAVILOV READINGS-2021” (VVRD 2021) dedicated to the 101st anniversary of the discovery of the law of homological series and the 134th anniversary of the birth of N. I. Vavilov
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|---|---|---|
| Article Number | 03043 | |
| Number of page(s) | 4 | |
| Section | Biotechnologies | |
| DOI | https://doi.org/10.1051/bioconf/20224303043 | |
| Published online | 19 January 2022 | |
Development of the recipe, technology of a functional fermented milk product with dill greens and “Dzhusay”
1 Almaty Technological University, 050012, 100, Tole bi str., Almaty, Kazakhstan
2 K.G. Razumovsky Moscow State University of Technologies and management (the First Cossack University), 109004, 73, Zemlyanoy Val str., Moscow, Russian Federation
* Corresponding author: omsk@mgutm.ru
The article considers the chemical composition and properties of vegetable fillers – dill and jusay, for the development of the formulation and technology of a new type of fermented milk product. Experimental data on the composition and luminescent characteristics of the developed product are presented.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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