Development of a recipe for a fermented milk product with a fruit additive for baby food

In this work, a technology for producing yogurt has been developed in order to expand the range of fermented milk products, taking into account the properties of starter cultures and fruit additives included in the composition, and as a result of studying its physico-chemical properties, the shelf life has been determined. The purpose of the study: to develop a new type of product that will be useful for the child's body using dairy raw materials and preserving the physico-chemical properties of additives of plant origin. Expanding the range of dairy products for children. The novelty of the study: the technology and processing modes of a new dairy product for children are substantiated; the raw materials of plant origin included in the product are justified; a rational combination of selected starter cultures is selected. Research methods: methods for determining organoleptic, physico-chemical, microbiological, safety indicators of raw materials and finished products using normative and technical documentation (GOST, TU, etc.). In the course of the work, an analysis of the vitamin, amino acid composition and microbiological parameters of the product was carried out. The product has its share in the baby food of the domestic food industry, not only expands the range, but also produces products with high biological value. A yogurt product with banana puree has been developed for baby food. The composition of yogurt is enriched with potassium trace element and B vitamins due to banana puree.

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