The production technology of functional yoghurt, enriched with a mixture of dry wheat germ powder and bilberries and blueberries puree

The use of dairy products and beverages containing substances useful for health is an effective means of strengthening the protective functions of the human body. The development of new products should be based on a reasonable selection of ingredients that form their composition and properties. One of the most relevant areas in the technology development of functional dairy products, including yogurt, is the identification and use of promising types of traditional plant crops and wild fruit and berry raw materials. The purpose of this work is to study the effect of different doses of a mixture of dry powder suspension of sprouted wheat, and mashed bilberries and blueberries on organoleptic characteristics, individual physical and chemical properties and safety of yogurt. The work is done in of the "Nizhny Novgorod State Agricultural Academy". While the research, a set of generally accepted standard research methods was used. Objects of research are samples of yogurt thermostatic with different doses of the components: 1...