title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾-ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð²
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of recipes and technology for fermented dairy-plant beverages
Creators: name: ÐÐ¾Ð»ÐµÐµÐ², ÐÐ¸ÐºÐ¾Ð»Ð°Ð¹
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: 2020
Subjects: ÑÐ¾Ñ
ÑÐ¾ÐµÐ²ÑÐ¹ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº
Ð¾Ð²ÑÑÐ½ÑÐ¹ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº
Ð¼Ð¾Ð»Ð¾ÐºÐ¾
ÑÐ¾ÐµÐ²ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
Ð·Ð°ÐºÐ²Ð°ÑÐºÐ¸ Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
soybean
soy beverages
oat beverages
milk
soy products
starter cultures
food additievs
fermented products

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description: This work is devoted to the development of fermented products which recipe includes vegetable raw materials. The research sets the following goals: 1. The review of literary and Internet sources of the chosen theme; 2. The selection of starter cultures for the development of fermented prod-ucts; 3. The selection of research methods; 4. Development of recipes of fermented products based on soy and oat bev-erages; 5. Analysis of activated starter cultures and finished fermented products by selected research methods; 6. Organoleptic evaluation of developed products; 7. Calculation of nutritional and energy value of developed products. In the work starter cultures and fermented products based on beverages of plant origin â soy and oat were studied. In addition, based on a mixture of these beverages with cow's milk were developed recipes and technologies for preparing fermented products, their comparative assessment was carried out according to the physicochemical and organoleptic indicators, their nutritional and energy val-ue were calculated.