Study of dihydroquercetin effect on the properties of acid curds based on buttermilk concentrate

This article discusses the influence of dihydroquercetin food additive on the process of buttermilk concentrate fermentation obtained by nanofiltration. It has been found that dihydroquercetin has no noticeable effect on the fermentation process, the moisture-retaining ability of clots, organoleptic parameters and funnel viscosity. The dose of a food additive for enriching a fermented milk product based on buttermilk concentrate has been selected.