Development of natural spices compositions for fermented milk products
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Abstract
Different types of spices complement each other, creating a unique flavor that distinguishes one product from another. Have been determined ratios of the components in spice compositions and have been developed spice compositions for fermented dairy products.
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spices, spicy and aromatic raw materials, composition, dairy products, fragrance, прянощі, пряно-ароматична сировина, композиції, кисломолочні продукти, аромат, пряности, пряно-ароматическое сырье, композиции, кисломолочные продукты, кафедра технологічного обладнання та комп’ютерних технологій проектування, кафедра технології молока і молочних продуктів
Citation
Yushchenko, N. Development of natural spices compositions for fermented milk products / N. Yushchenko, I. Mikoliv, U. Kuzmik // Food Science for Well-being (CEFood 2016) : 8th Central European Congress on Food 2016 : book of Abstracts, 23-26 May 2016. – K. : NUFT, 2016. – P. 147.