Studying the rheological characteristics of fermented milk drink

Fermented milk drinks are the most popular among dairy products due to their high taste and functional properties and biological value. The range of drinks is formed by combining dairy nutrients and components of plant origin, which cause a change in the structural and mechanical properties of the fermented milk base, therefore, when developing the technology of fermented milk drinks, it is necessary to investigate and model their consistency, which affects the distribution of filler particles, system stability, viscosity and storage capacity of the product. The article studies the effective viscosity of model samples of a low-lactose low-fat fermented milk drink with a high content of milk solids and various doses of filler in order to simulate the consistency of the product.