Improving the technology of kefir products with the addition of natural sweeteners stevia

Abstract

In this paper, an analysis of some foreign studies on the use of stevia extract in the production of kefir drinks is given, based on the results of the analysis, a conclusion is summarized about the possibilities of using technologies for adding stevia to kefir products, possible advantages of such production are identified, as well as some disadvantages.

Keywords

• stevia
• kefir
• probiotics
• natural sweeteners
• fermented milk products
• food safety
• low-calorie foods