THE FORMATION OF CONSUMER PROPERTIES OF YOGHURT ENRICHED WITH BAA «EUFLORIN-B»

In the article there was presented the results of the evaluation of consumer properties and preservation capacity of yogurts, proving the expedience of their enrichment with additives "Euflorin-B" in order to impart synbiotic properties. It was installed that BAA "Euflorin-B" reduces the viscosity and increases the acidity of the yogurt within acceptable limits, while not exerting negative influence on organoleptic characteristics and shelf life of the product.