Experimental substantiation uses of the malt flour in fermented is milk-vegetative product for a food of children of the school age

The research objective consists in studying of physical and chemical and microbiological indicators of a malt flour, the optimum maintenance of components, and creation of an is milk-malt basis (MCO) for the further reception of an is milk-vegetative product for a food of children of school age. On the basis of an object in view, following problems of scientific research have been formulated: - To spend the state-of-the-art review of a condition of a school food and scientifically to prove possibility of application of a malt flour in manufacture of the fermented is milk-vegetative product; - To investigate a chemical compound and solubility of a malt flour at various re-presses of thermal processing and to define a rational parity of components in moloch-but-malt a product basis; - To conduct the basic physical and chemical researches, allowing to define those-nologicheskie parameters of manufacture of an is milk-malt basis of a product