Analysis of the microstructure of fortified milkshakes

The study of the microstructure of milkshakes is a promising direction in determining the characteristics of fortified products. The use of microstructural analysis methods allows obtaining visual confirmation of the formation of the whipped structure of milkshakes. The paper presents the results of determining the organoleptic parameters of model compositions of cocktails containing a milk base and enriching components - hemp protein (1, 3 and 5% of the total mass of the mixture) and whey protein concentrate (3, 5 and 7%). The results of the determination of organoleptic parameters and analysis of the microstructure of the studied samples indicate the advisability of introducing protein-containing additives in the amount of 3% hemp protein and 5% whey protein to the total mass of the mixture.