The effect of vegetable fillers on the consistency of fermented milk drinks

The article studies the effective viscosity of model samples of fermented milk drinks with a reduced lactose content with different doses of vegetable fillers based on carrots and pumpkins in order to simulate the consistency of fermented milk drinks. The addition of vegetable fillers into fermented milk drinks affects their structural and mechanical properties, therefore it is necessary to study the rheological characteristics to predict the viscosity of finished products. The authors have carried a study of model samples using stabilizers determine a stabilization system that further enhances the rheological properties of fermented milk drinks.