USE OATS FLAKES IN MANUFACTURE OF THE SOUR–MILK PRODUCT ON THE BASIS OF FERMENTED BAKED MILK

Abstract

The  technology  of  the  combined  dairy  product  –  fermented  baked milks with овсяными  in flakes is developed. Optimum concentration овсяных flakes  in  fermented baked  milk which allows to receive a product with pure sour–milk  taste  and  pleasant  specific  smack  овсяных  flakes  and  homogeneous, to the extent of a dense consistence is picked up. Food and power value of a new product is studied. It is established, that fermented baked milk with  овсяными  in  flakes  has the  raised  food, biological and power  value at  the e xpense  of  increase  in  it  maintenances  of  fiber,  carbohydrates,  mineral  substances (ashes) in comparison with traditional fermented baked milk. Projects of technical standard legal certificates on fermented baked milk with  овсяными in flakes are developed.