Dynamics of keeping qualities of fermented milk beverages with vegetable fillers

Nowadays, food technologies make it possible to produce dairy products with a modified composition, enriched with vitamins, dietary fibers, probiotics as well as adapted for people suffering from intolerance to certain milk components, proteins or carbohydrates, etc. The main direction in increasing the biological value of dairy products is combination of the milk base of various compositions with vegetable ingredients. Carrot and pumpkin purees have been chosen for enriching fermented milk beverages. At the same time, the milk base composition of the product has been adapted for people suffering from low tolerance of milk sugar. When developing the dairy product technology, special attention is given to the shelf life justification. Therefore, the paper presents the dynamics of microbiological, physical and chemical as well as rheological parameters of fermented milk beverages with modified carbohydrate composition and vegetable fillers during storage in order to determine their keeping qualities.