Innovative Techniques For Producing Yogurts With Increased Nutritional Value

Fermented milk products of this line are becoming more popular with consumers and are expanding the range of fermented milk products in the segment of kefir, fermented baked milk, yogurt, cheese and cream drinks. According to the results of most assessments, the optimal ratio of 30% by weight of quinoa for obtaining fermented milk yogurt with the most satisfactory characteristics has been determined. A health product is proposed, which is included in the diet of the main population groups and may have medicinal properties.