Development of a formula for a fermented milk product with the introduction of vegetable juices

Currently, functional products are widely used. Fermented milk products are enriched with various biologically active components that improve quality indicators and increase nutritional value. The aim of the work was to develop a recipe and study the quality indicators of fermented milk products enriched with pumpkin and cucumber juices. The research was carried out in the laboratory of the Department of Biotechnology and Food Products of the Ural State Agrarian University. For the production of samples, 200 ml of milk, 2 g of milk Tibetan mushroom and 5 ml, 10 ml and 15 ml of pumpkin and cucumber juices were used. Fermentation was carried out at a temperature of 24 ° C for 24 hours. In total, seven samples were made, six with the introduction of juice and one control. The results of the organoleptic evaluation indicate the advantage of samples No. 1 and No. 5 made with the addition of 5 ml of pumpkin juice and 10 ml of cucumber juice. They had the best taste qualities, pleasant smell, homogeneous consistency. Physical-chemical tests indicate a decrease in acidity, fat and protein content with an increase in the amount of added additives. We recommend using samples No. 1 and No. 5 for the enrichment of fermented dairy products made using milk Tibetan mushroom.