STUDY OF THE PROCESS OF PREPARATION OF FUNCTIONAL KVASS DRINK WITH THE ADDITION OF FERMENTED MILK SERUM

Proposed use of the fermented milk serum in composition of kvass. It is established that her introduction to kvass' mash at a ratio of 1:2 does not impair the organoleptic indexes of drink, does not cause change in the acidity above the standard value, leads to an increase of solid substances in kvass and can be considered as an additional source of vitamins, macro-and microelements, organic acids.