Ingredients foundation of a dairy multicomponent product by the method of mathematical modeling

The object of the study was experimental samples of a milk-vegetable mixture. The expediency of using its components was substantiated and the results of their optimal content in the formulation were presented. Skimmed milk and buttermilk were used as a basis in a ratio of 1:1. Additional sources of vegetable protein, dietary fiber, mineral elements and vitamins in the formulation were buckwheat flour in an amount of 3% and cocoa powder, the content of which varied from 1 to 2% in increments of 0.5%. To improve the organoleptic parameters sucrose was used, the mass fraction of which was 5-7% in increments of 1 %. The effect of cocoa powder and sucrose on the organoleptic properties of the obtained samples was determined by the method of correlation and regression analysis. A sample containing 2% cocoa powder and 5% sugar was selected.