Меню
Manufacturing and manufacturing industries
No. 1 (26) - 2025 / 2025-03-31 / Number of views: 29
THE USE OF PLANT ADDITIVES IN THE PRODUCTION OF FUNCTIONAL FERMENTED DAIRY PRODUCTS
Authors
Keywords
food, food products, functional dairy products, milk, fermented milk, sauce, starter culture, microorganisms, plant additive
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Abstract
The main purpose of the study is to investigate the quality and develop the technology of fermented milk sauce with plant additives for the production of functional fermented dairy products.
Recently, there has been an increasing interest in plant extracts for the production of functional dairy products, allowing the use of natural plant components to enhance the nutritional and biologically active properties of dairy products. This includes analyzing the effects of extracts on the beneficial characteristics of dairy products, such as the content of antioxidants, vitamins, and minerals, as well as their impact on improving gut microbiota, strengthening the immune system, and other functional properties.
The scientific novelty of this topic may lie in the following aspects:
- research of new plant additives: analysis of plant extracts that have not been previously used in the dairy industry or identification of their new beneficial properties in the context of the functionality of dairy products;
- the impact of additives on the functional properties of products: determining their role in improving consumer health, such as disease prevention, enhancing nutrient bioavailability, and improving digestibility and absorption;
- development of new production technologies: implementing innovative methods of extracting and adding plant additives that not only preserve but also enhance the beneficial properties of dairy products, improving their organoleptic characteristics.
