The study of the qualitative indicators of the fermented cream in the process of structure formation

Studied the process of structure formation of the fermented cream and analyzed its qualitative parameters. The influence of different quantities of pectin on the properties of fermented cream and it is established, that the use of the pectin SLENDID Type of 200 mass fraction of 0,3% has a positive effect not only on the consistency fermented cream, the process of structure formation, but also on the organoleptic properties and microbiological indicators.