title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ¾Ð²
title: Ð¼Ð°Ð³Ð¸ÑÑÐµÑÑÐºÐ°Ñ Ð´Ð¸ÑÑÐµÑÑÐ°ÑÐ¸Ñ
titleType: Subtitle
Creators: name: ÐÐ¸ÑÐ¼Ð°Ð½, ÐÐ°ÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2016
Subjects: ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐµ ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð°
Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸ Ð¸Ð· ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ
functional diary products
expertise
from vegetable raw materials

description: Ð Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Â«Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ¾Ð²Â» Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ ÑÐ¾Ð²ÑÐµÐ¼ÐµÐ½Ð½Ð¾Ð¼Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÑ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð´Ð»Ñ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ Ð³ÑÑÐ¿Ð¿ Ð½Ð°ÑÐµÐ»ÐµÐ½Ð¸Ñ, Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½ Ð²ÑÐ±Ð¾Ñ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð², ÐºÐ¾ÑÐ¾ÑÑÐµ Ð¼Ð¾Ð³ÑÑ Ð¾Ð±Ð¾Ð³Ð°ÑÐ¸ÑÑ ÐºÐ°Ðº ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸, ÑÐ°Ðº Ð¸ Ð´ÑÑÐ³Ð¸Ðµ Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð½Ð°Ð·Ð½Ð°ÑÐµÐ½Ð¸Ñ. ÐÐ°ÑÑÐ½Ð¾ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¾ Ð¸ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½Ð¾ Ð´Ð¾ÐºÐ°Ð·Ð°Ð½Ð¾, ÑÑÐ¾ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐµ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÑ Ð¾Ð±Ð¾Ð³Ð°ÑÐ°ÑÑ ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸ Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½Ð¾Ð¼ Â«Ð¡Â», Ð¿Ð¾Ð»Ð¸ÑÐµÐ½Ð¾Ð»ÑÐ½ÑÐ¼Ð¸ ÑÐ¾ÐµÐ´Ð¸Ð½ÐµÐ½Ð¸ÑÐ¼Ð¸ Ð¸ ÐºÐ°ÑÐ°ÑÐ¸Ð½Ð¾Ð¸Ð´Ð°Ð¼Ð¸, Ð¾Ð±Ð»Ð°Ð´Ð°ÑÑÐ¸Ð¼Ð¸ Ð²ÑÑÐ°Ð¶ÐµÐ½Ð½ÑÐ¼Ð¸ Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ½ÑÐ¼Ð¸ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°Ð¼Ð¸, ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð²Ð¾ Ð²ÑÐµÑ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ñ Ð¸Ð· ÑÑÑÑÑ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸ÑÑÐ¾Ð¶Ð´ÐµÐ½Ð¸Ñ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð»ÑÑ Ð¹Ð¾Ð´. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð² Ð¸Ð· ÑÑÑÑÑ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸ÑÑÐ¾Ð¶Ð´ÐµÐ½Ð¸Ñ, Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð° ÑÐµÑÐµÐ¿ÑÑÑÐ° Ð½Ð¾Ð²ÑÑ Ð²Ð¸Ð´Ð¾Ð² ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð². ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ½Ð°Ñ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ ÑÐ²Ð¾Ð¹ÑÑÐ² ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð².
description: In the final qualifying work âThe formation of consumer properties of milk functional products with using the additives of plant ingredientsâ is made an analysis of the modern range of functional milk products for different groups of population; it is based the choice of plant roots which can be enriched as the sour milk drink as other food products of functional purpose. It is scientifically substantiated and experimentally proved that the plant components are enriched the sour milk drink with vitamin C, polyphenol compounds and carotenoids having the expressed antioxidant properties, it is installed that in all additives of plant origin kept Yod. The technology of getting the powder from the materials of plant origin is developed; it is offered the recipe of new kinds of functional milk products. It is made the complex expertise of the quality and functional properties of the sour milk drink.