КИСЛОМОЛОЧНЫЕ ПРОДУКТЫ С ФУНКЦИОНАЛЬНЫМИ ИНГРЕДИЕНТАМИ

Abstract

In this article results of research of fermented milk products of functional purpose are resulted. It is proved that a fermented milk product with prebiotic additives increases the nutritional value of dairy products. Introduction of functional ingredients in experimental samples, in particular crushed sesame and wheat bran, predetermines their functional properties, namely, normalizes the microflora of the gastrointestinal tract, increases immunity, strengthens bone tissue and for the prevention of osteoporosis.

Keywords

• кисломолочные продукты
• пребиотики
• измельченный кунжут
• пшеничные отруби
• функциональные продукты