Production of fermented milk from reconstituted skimmed milk
Abstract
Fermented milk products produce with application of different lactic acid bacteria, these products are widely used by millions in the world. The consumption of milk products has decreased during last years; this tendency has caused the development of new generation dairy products with reduced energy value and increased functionality. The majority of fermented milk products has high-energy value as many ingredients (sugar, fruit additives, grains, seed sand nuts, chocolate, etc.) are added during production. The study results revealed that higher milk solids non-fat positively contributed to strengthening the organoleptic and structural properties of fermented milk. Skimmed milk powder should be a suitable alternative to raw skimmed milk in reconstituted dairy products production.
About the Authors
A. U. Shingisov
M.Auezov South Kazakhstan state university
Kazakhstan
Shymkent
Kazakhstan
Shymkent
B. M. Khamitova
M.Auezov South Kazakhstan state university
Kazakhstan
Shymkent
Kazakhstan
Shymkent
U. U. Tastemirova
Almaty technological university
Kazakhstan
Almaty
Kazakhstan
Almaty
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Review
For citations:
Shingisov A.U., Khamitova B.M., Tastemirova U.U. Production of fermented milk from reconstituted skimmed milk. The Journal of Almaty Technological University. 2020;127(2):111-115.
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