Fermented milk product with lingonberry juice and oatmeal

The technology of a new fermented milk product with lingonberry juice and oatmeal has been developed. Organoleptic and rheological characteristics of the model samples have been taken into account for the recipe development. The biological value calculation has proved protein usefulness of the new product. The cost price as well as the wholesale and selling prices, confirm the expediency of producing a new product.