DEVELOPMENT OF TECHNOLOGY FOR FERMENTED MILK PRODUCT ENRICHED WITH VEGETABLE ADDITIVES

The purpose of the research in this article is to develop the technology of a fermented milk product enriched with a plant additive containing carotene. The direction of research is based on the use of logical, statistical analytical research and technological methodological principles. The novelty of the research idea lies in the fact that it is recommended to ensure the consumption of enriched functional food ingredients - protein, essential fats, dietary fiber, vitamins and microelements necessary for life. The development of technology for a fermented milk product with the addition of pumpkin puree, which is rich in beta-carotene, represents an innovative approach to creating a functional food product.

Using pumpkin puree as a supplement creates a product high in beta-carotene, which is a powerful antioxidant and has a positive effect on human health.

In addition, the addition of pumpkin puree gives the product a pleasant taste and aroma, which makes it more attractive to consumers.

It's also worth noting that using pumpkin puree as a supplement is an environmentally friendly solution, as it makes use of waste from pumpkin production that might otherwise be discarded.

Thus, the development of technology for a fermented milk product with the addition of pumpkin puree represents a new and promising approach to creating functional food products with high consumer properties.