Ecological and raw material aspects of the production of fermented milk drinks

Abstract

Abstract Many works have been devoted to the problem of obtaining healthy drinks. The nutritional value of fermented milk products depends on the composition and properties of the feedstock, the quantitative and qualitative composition of the components included in the recipe, conditions and operating parameters at all stages of the technological process, as well as on the level of technological equipment of the enterprise. In Russia, over the past year, a total of 2.159.182 tons of fermented milk products were produced, of which 794.294 tons were yogurt, 194.177 tons were fermented baked milk and varenets, 16.004 tons were yogurt, and 907.453 tons were kefir. Kefir is a fermented milk product obtained from cow’s milk by fermentation with the use of special «fungi», which is a mixture of various microorganisms. It is eaten both separately and as part of a large number of culinary and confectionery dishes. It is popular in Russia, CIS, Europe, America and Australia.