Development of a dairy product with a berry ingredient

Most traditional products do not meet the requirements of the «State Policy Concept in Healthy Nutrition of Population in the Russian Federation», since they lack some components necessary for providing the body with proteins, fats, carbohydrates, microelements and other substances in sufficient amounts and optimal proportions. It should be noted, that the living environment of a modern man has changed significantly over the past decade, resulting in the energy cost reduction, in turn. At the same time, a completely logical consequence of the current situation is a decreased food consumption and a deficiency of essential micronutrients in the human body. Thus, the task of developing healthy food products enriched with essential ingredients that increase the nutritional and biological value of food are prioritized. The aim of the work is to create a multicomponent fermented milk product with domestic berries. The range of domestic specialized food products is limited; it needs to be significantly expanded and to be formed for each population group separately. One of the promising areas in the development of such food products is the use of raw materials in their manufacture that meet the requirements of healthy nutrition science. These certainly include milk from various farm animals, cereals, as well as fruit and berry raw material. One of the most common dairy products that enjoys a steady consumer demand is yoghurt, which has all the positive qualities inherent in fermented milk products. Various kinds of berries, which grow in abundance in the Russian Federation, can be used as ingredients. Among them, cloudberries and blueberries should be especially highlighted. The work observes studies of the physicochemical properties of cloudberries and blueberries, and describes the technology for preparing a berry ingredient based on them. A combination for preparing a berry ingredient is worked out. The research presents technology for producing yoghurt with a berry ingredient and analyses its organoleptic, physicochemical and microbiological properties.